Chicken, Cheese and Leek Parcel
1 tbsp olive oil
2 large leeks, finely sliced
2 garlic cloves, crushed
8-10 button mushrooms, finely sliced
1 small bought BBQ chicken
250 gm soft cream cheese
grated rind of 1 lemon
3 tbsp freshly chopped parsley
freshly ground salt & pepper
olive oil spray
4 puff pastry sheets
1 egg
¼ cup milk
2 large leeks, finely sliced
2 garlic cloves, crushed
8-10 button mushrooms, finely sliced
1 small bought BBQ chicken
250 gm soft cream cheese
grated rind of 1 lemon
3 tbsp freshly chopped parsley
freshly ground salt & pepper
olive oil spray
4 puff pastry sheets
1 egg
¼ cup milk
Preheat oven to 190°C. Heat oil in a large pan and gently saute leeks and garlic until softish. Add mushrooms and briefly toss. At the same time, skin, bone and shred the chicken. Place in a bowl, together with leek mixture, cheese, lemon zest, parsley and a little pepper. Mix well with a wooden spoon until well combined. Then lay a pastry sheet on a lightly oiled baking sheet. Spoon some filling down the centre and cut sides of pastry into even strips on the diagonal. Mix together egg and milk and brush over pastry. Then fold over to form a lattice shape, generously brush with egg wash and sprinkle with salt. Repeat process with remaining pastry and mixture. Cook in oven for about 15-20 mins until golden and risen.