Creamy Chicken & Leek Parcels
INGREDIENTS
- 40g butter
- 1 leek, white stem finely sliced
- 1 ½ teaspoon minced garlic
- 600 grams chicken breast fillets
- 3 Tablespoon cornflour
- 1 ½ cups chicken stock
- ½ cup cream
- 4 sheets puff pastry
- 1 egg, lightly beaten
INSTRUCTIONS
- In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens.
- Roughly dice chicken (into pieces approx 1cm) and add to pan. Cook over high heat until chicken is browned.
- Mix cornflour & stock together and add to chicken mixture. Add cream. Reduce heat to medium & stir for a few minutes or until sauce thickens.
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