CHICKEN AND LEEK PARCELS

Yields6 Servings

75 g butter

2 cloves garlic chopped

500 g chicken breast filets cut into strips

2 leeks chopped

25 g plain flour

75 ml milk

50 ml single cream

3 tsp French mustard

75 g Stilton crumbled

50 g Gruyere grated

2 tbsp fresh chopped parsley

500 g puff pastry

1 egg, beaten

- 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

CHICKEN AND LEEK PARCELS

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