preparation time: 30 minutes
cooking time: 1 hour
1 leek, thinly sliced
75g swiss brown mushrooms, sliced
500g chicken breast fillet, cut into 2 cm pieces
1 tbs plain flour
1 cup (250 ml) chicken stock
150g sliced ham, chopped
100ml creme fraiche or cooking cream it’s ok too
1 tbs chopped fresh flat-leaf parsley
2 sheets ready-rolled frozen puff pastry, thawed
1 egg yolk, lightly beaten
- preheat the oven to moderate 180c. grease ceramic plate or pie tins. melt half of the butter in a frying pan and cook the leek over medium heat for 4-5 minutes, or until soft but not browned. add the mushrooms and cook for 1 minute. remove.
- heat the remaining butter and oil in the same pan and cook the chicken over medium heat-high hear in two batches until golden. stir in the flour, cook for 1 minute, then stir in the stock. return the leek and mushrooms to the pan and simmer over low heat, stirring often, for 10-15 minutes. add the ham and the creme fraiche and cook for 5 minutes. season. stir in the parsley and cool completely.
- lay one sheet of frozen puff on the base of plate (oven proof) grease with egg, spoon filling into it and place another sheet, tug in, grease with egg, and bake for 20-25 minutes or until golden.
serve with steam carrots and peas. or you can add carrots and peas into the mixture as well.