CHICKEN AND LEEK PARCELS

- melt half the butter in a frying pan and sauté garlic and chicken for about 5 minutes; remove with a slotted spoon and set aside
- add remaining butter and sauté leeks for about 4 minutes; stir in flour, cook stirring for 1 minute then gradually add milk and cream
- bring to the boil and stir continuously until thickened
- add mustard, cheeses, parsley and chicken and season to taste; allow to get cold
- preheat oven to 200C/Gas6
- roll out pastry into a 54cm x 60cm rectangle and cut into six
- put filling down centre of each rectangle
- brush edges with beaten egg and make diagonal cuts 2cm apart; fold over pastry strips to enclose filling and seal ends
- put on baking sheet, brush with egg and bake for 20 minutes; reduce oven temperature to 180C/Gas4 and bake for a further 10 minutes
- serve hot or cold with a salad