Ingredients
1kg chicken thighs
2 leeks
2 tbs plain flour
145g butter
1 cup cream
2/3 cups milk
1/4 cup fresh thyme and oregano
puff pastry
1 egg
salt
pepper
sesame seeds
|
Method |
 |
 |
|
|
Dice leeks and saute with half of the butter for 10 minutes or until soft. Remove from pan.
Chop chicken into bite sized pieces and toss with flour. Saute with remaining butter until golden brown, barely cooked.
Add leeks, milk, cream, fresh herb, salt and pepper to the pan and cook for about 5 minutes or until bubbling. Allow to cool.
Preheat oven to 200 degrees. Mix egg with a pinch of salt. Place chicken filling into a 1.5 litre pie dish or 4 smaller sized dishes and cover with puff pastry. Top with eggwash and sesame seeds and bake for 25 minutes.
Serve with salad.
Recipe by Jessica Mackenzie
|
|
