Remove outside leaves and any brown bits of leeks
Cut in half length ways
Slice length ways
Bunch lengths together
Slice into cubes
Melt butter in a frying pan
Once it's bubbling....
Whilst leeks starting to fry get mushrooms sliced
Stir leeks occasionally
Once leeks softening, move to outside of pan and add a little more butter
Whilst that's all cooking chop chicken up into bite sized pieces
Stir mushrooms and leeks
Add garlic if using
Add cream, I'm using clotted cause it's what I have left over. You can use double or single what ever you prefer
Allow it all to melt and come to simmer
Season of required! It depends on your stock....
Turn off heat. Add chicken.
Stir in and leave to cool
Turn the oven onto 200c
Lightly grease a pie dish or Pyrex what ever you have that's big enough to contain the filling!
Unwrap puff pastry and roll a little bigger, no rolling pin? Use a cling film roll!
Put pastry into dish
Press gently into bottom
Drain filling and keep "gravy" in a saucepan
Put filling in pastry
Flatten with spoon
Fold over shortest sides first
Fold over rest
Till it looks like this
Brush with egg wash or milk. This is not essential but makes it look good!
Place in oven
Put timer on
If like my oven yours books one side first turn it round
Set timer again
Looks cooked but is it?!
Nope! Bottom needs to be darker
Put it in again, place on lower shelf to ensure top doesn't burn, repeat until nice colour on bottom
Mean while re heat the gravy
If it's too thin, take a heaped teaspoon of cornflour
Add a bit of water
Add to simmering gravy and stir
Once pastry on side and bottom are golden... Serve!
- Left over cooked chicken, turkey or ham
- 2 Large leeks
- Chicken stock
- Cream (any kind)
- Salt and pepper
- Ready rolled puff pastry
- Egg or milk to glaze