How to Make These Simple Chicken and Leek Puff Pastry Slices
These comforting pastry slices make the perfect mid-week meal
- For the filling
- 4 roasted chicken thighs (about 300g of meat after deboning)
- 120g leeks, thinly sliced
- 1 knob of butter
- ½ tsp minced garlic
- 2 tbsp plain flour
- 100ml double cream
- 100ml chicken stock
- ½ tsp fresh thyme, chopped
- ½ tsp salt
- Freshly ground black pepper, to taste
- For the garlic herb butter
- 2 tbsp butter, softened
- 2 garlic cloves, minced
- 5g fresh parsley, chopped
- For the pastry
- 1 sheet puff pastry (around 375g)
- 1 egg, beaten
To make the filling, start with the roasted chicken thighs, removing the meat from the bones and discarding the skin. Chop the meat into small, bite-sized pieces – you don’t need to be exact, just aim for roughly uniform chunks that will fit nicely inside the pastry.
Slice the leeks thinly into roughly 5mm coins. In a frying pan over medium heat, melt the knob of butter. Add the leeks and minced garlic and cook gently for two–two and a half minutes until softened but not browned.
Sprinkle in the plain flour and cook for one to two minutes, stirring continuously, to remove the raw flour taste.
Pour in the double cream and chicken stock. Stir in the thyme, salt, and black pepper. Let it cook for two minutes until slightly thickened.
Add the chopped chicken and heat through for one to two minutes. Remove from the heat and allow to cool slightly.
To make the garlic herb butter, combine the softened butter, minced garlic, and chopped parsley in a small bowl. Mix until well combined.
To assemble, preheat the oven to 190C (374F / 170C fan / Gas mark 5) and line a baking tray with parchment paper.
Roll out the puff pastry sheet and cut to your desired size. Spoon a portion of the chicken and leek filling onto the pastry.
Add small dollops of the garlic herb butter on top of the filling, gently pressing it in so it nests into the filling.
Cover with the top layer of pastry and seal the edges. Brush the top with beaten egg for a golden finish. Make a slit into the pastry with a knife.
Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and golden brown.
