If you haven’t caught up by now, we love everything wrapped in puff pastry and this Creamy Chicken and Leek Pastries is just another delicious one of those recipes.
Crusty on the sides but each bite is a tender and creamy blend of chicken and leek. Sooo soo good. I’m pretty sure you got hungry reading this but it’s wayyy better and yummier than I can ever have the words for.
What’s surprisingly awesome about this is that it’s so good whether it’s warm or frozen! I know some who don’t like it frozen but personally, I enjoy it too especially when I’m already HANGRY.
This Creamy Chicken and Leek Pastries is lovely and easy to make!
Method
-
Preheat oven to 190°C.
-
Combine flour, salt, pepper and dried thyme in a bag and add chicken. Toss to coat.
-
Heat a non-stick frypan over low heat, add a drizzle of oil, butter, leek and a good pinch of salt and sauté for a few minutes.
-
Add garlic and saute until fragrant.
-
Add chicken pieces and fry for a few minutes, you may need to add another dash of olive oil or butter - you want to cook the rawness out of the flour.
-
In a bowl, combine cream cheese and cream and combine well. Season with salt and pepper
-
Add cheese mix, stock and fresh herbs to the pan and stir through.
-
Turn the heat up to thicken the sauce, place in a bowl, and set aside to cool a little before placing in the fridge to chill.
-
Cut each pastry square through the middle, divide the mix between pastry rectangles placing the mix on one end only, leaving a 1.5 cm around the edges.
-
Fold the other side of the pastry over the top and crimp the edges with a fork.
-
Fold the edges one more time and crimp again to ensure they don't leak.
-
Brush lightly with beaten egg and sprinkle over sesame seeds.
-
Place on an oven tray and bake for 20 to 25 mins or until golden brown and crispy.
