Creamy chicken & leek parcels

Anything with puff pastry & chicken is usually a hit with me and today I was experimenting with these flavours.  The result is a yummy and easy meal that would be great served with either veges or salad.  They are fresh out of the oven and our dinner for tonight.  I cooked a few to photograph now but kept the rest (unbaked) in the fridge to cook tonight.  If you like to plan ahead and make your dinner in advance, this is a good one to keep.

Enjoy,
Amanda x

CREAMY CHICKEN & LEEK PARCELS
Makes 8

• 40g butter
• 1 leek, white stem finely sliced
• 1 ½ tsp minced garlic
• 600 chicken breast fillets
• 3 Tbspn cornflour
• 1 ½ cups chicken stock
• ½ cup cream
• 4 sheets puff pastry
• 1 egg, lightly beaten 

STEP 1 - In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens. 

STEP 2 - Roughly dice chicken (into pieces approx 1cm) and add to pan.  Cook over high heat until chicken is browned.

STEP 3 - Mix cornflour & stock together and add to chicken mixture.  Add cream.  Reduce heat to medium & stir for a few minutes or until sauce thickens.

STEP 4 - Set aside to allow mixture to cool.  To speed up the process, refrigerate mixture or spread out onto a tray. 

STEP 5 - Preheat oven to 200 degrees C.  

STEP 6 - Cut each sheet of pastry in half (giving you 2 large rectangles).  Spoon some mixture onto one half of each piece.  Fold the pastry over to enclose the filling and pinch edges to seal.  I usually fold over the edges to stop mixture from running out. Cut a slit in the top of each one. 

 STEP 7 - Place pastry squares onto lined oven trays and brush the top with beaten egg.  Bake in preheated oven for 15 mins or until golden.