Chicken, Mushroom and Leek Puff Pie

Chicken, Mushroom and Leek Puff Pie

Ingredients:

2 large skinless chicken breasts, chopped into large pieces

25g butter cut into cubes

2 leeks, washed and finely sliced

30ml fresh thyme leaves

225g mushrooms, sliced

1 garlic clove, crushed

200g cream cheese

275g ready-rolled puff pastry

1 egg, beaten with a pinch of salt

Method:

Preheat the oven to 220˚C.

Heat half of the butter in a large frying pan until melted. Add the chicken, leeks and thyme and fry for 5-8 minutes. Transfer to a bowl.

Melt the remaining butter and add the mushrooms and garlic. Cook for 5 minutes. Remove from the heat, add the leeks and chicken and season well. Cover and allow to cool. Add the cream cheese and mix well.

Spoon the filling into a large pie dish with a lip.

On a floured surface, roll out the puff pastry to a thickness of about 5mm. cut a long strip of pastry and fix to the pie dish edge with a little beaten egg. Brush rim with the beaten egg and lift the pie lid on top. Press the edges together. Chill in the fridge for 15 minutes.

Brush the pastry top with beaten egg and place in the oven for 25 minutes or until the pastry has risen and is golden brown.