Maille Chicken and Leek Pasty (From Dorset Echo)

Maille Chicken and Leek Pasty

11:00am Monday 9th May 2011 in Taste Recipes

Crisp glazed puff pastry encasing a fabulous mix of chicken and leeks in a creamy sauce.Excellent hot or cold.

Makes 4.

1 tbsp oil.

25g/1oz unsalted butter.

2 Shallots finely diced.

2 medium skinless chicken breast fillets, chopped.

2 leeks, trimmed washed and finely sliced.

2 tbsp double cream.

1 tbsp Maille Dijon Originale mustard.

1 tbsp fresh parsley, finely chopped.

salt and freshly ground black pepper.

400g pack ready rolled frozen puff pastry, defrosted.

1 egg, beaten.

pea top salad leaves for serving.

Heat oil and butter with shallots in a pan, add chicken and gently fry over medium heat until lightly browned. Turn heat down to low, and add leeks. Continue cooking until leeks are softened. Stir in cream, Maille Dijon Originale and parsley then season with salt and freshly ground black pepper. Roll out pastry wider to make a square. Cut into four squares. Place one square on a worktop. Paint edges all round with beaten egg. Spoon a quarter of the mix into the centre of the pastry. Bring opposite points of the pastry to the middle and pinch point together to secure. Bring other two opposite points to the middle. Pinch seams together to encase filling and secure. Repeat with remaining pastry and filling.

Place on a greased baking sheet and brush pastry tops liberally with beaten egg. Bake in a pre-heated oven Gas 6 400F 200C for around 20 minutes until crust is golden and shiny. Half way through cooking brush again with the egg glaze to give an extra crisp shiny crust. Serve with a pea-top salad.