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

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