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Chicken, Cheese and Leek Parcel

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This is the first time I attempted this pie and it turned out to be truly awesome! Hubby & I couldn’t decide between this and a more traditional pie so I ended up making both, i.e. this Chicken, Cheese and Leek Parcel and a Chicken and Mushroom Pie, with the meat from the one Spit Roast Chicken I roasted! A wholesome meal/snack on it’s own.

Awesome is the word!!

I shredded half of my Spit Roast Chicken to use for this pie

Sliced Mushrooms and Leeks

Melt the butter and add the leek and garlic to cook …

The filling ready to be wrapped in the parcel with the puff pastry

Criss-cross the diagonal strips of the puff pastry over each other alternately to enclose the filling

Glaze the top with beaten eagg

RECIPE

Ingredients:

Shreded meat from half a Roast Chicken

20g butter

1 – 2 medium leeks, thinly sliced

1 garlic cloves, crushed

½ cup button mushrooms, sliced

 grated rind of 1 small lemon

1 cup cream cheese 

1 Tbsp chopped flat leaf parsley

250g puff pastry

1 egg, beaten

salt and pepper

 Methods:

  • Strip meat from half of the roast chicken, discarding skin and bones (I reserve the skin & bones to make chicken stock) and shred the meat, leave aside
  • Melt the butter in a pan, add the leeks and garlic and cook for 8 minutes
  • Stir in the mushrooms and cook for further 3 minutes
  • Leave to cool slightly, then add the cream cheese, lemon rind, parsley and seasoning and stir in the shredded chicken meat
  • Roll out the puff pastry on a lightly-floured work surface to a large rectangle, about 8 x 6in
  • Using a rolling pin, lift the pastry and lay it onto a non-stick baking sheet
  • Spread the filling onto the pastry leaving a generous margin at each end and about 2in on each long side
  • Use a sharp knife, cut the pastry sides diagonally in strips, cutting up to the filling at ¾in intervals
  • Brush the edges of the pastry with a little of the beaten egg
  • Criss-cross the pastry strips over each other alternately to enclose the filling and seal the edges
  • Glaze the top with beaten egg and leave the pie to rest while you preheat oven to 200°C
  • Bake for about 10 mins and lower oven temperature to 190°C and bake for further 15 mins or until the pastry is golden brown and crisp
  • Allow to stand for 10 mins before sliding the pie onto a board or platter to serve.

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