Everyone knows that chicken and leek is a match made in heaven. These little puffs are perfect for a weekend picnic.
3 leeks, washed and thinly sliced
3 cloves garlic, minced
2 tbsp butter
2 tbsp flour
100 ml chicken stock
100 ml cream
3 tbsp parsley, roughly chopped
500g chicken breasts, cooked and shredded
Salt and pepper
400g ready-made puff pastry
1 egg, beaten
1. Preheat oven to 200°C.
2. Using a large saucepan over medium heat, sweat the leeks and garlic in the butter until soft. Add the flour and stir. Cook for one minute.
3. Add the chicken stock and cream, and stir until the mixture thickens. Cook for 10 minutes until the taste of flour has disappeared. Then add the parsley and shredded chicken. Remove from the heat and season.
4. Using a 14 cm ring cutter or an upside-down bowl, cut out circles in the puff pastry. Add one tablespoon of chicken mixture to half the circle. Fold over, making sure to push all the air out. Press down and crimp the edges with a fork.
5. Brush beaten egg over each puff and bake for 25–35 minutes until golden brown and cooked through. Serve hot.