Creamy Chicken & Leek Parcels

The parcels are super easy to make and a great recipe to make ahead and freeze for those nights when you don’t feel like cooking.

40g butter
1 leek, white stem finely sliced
1 ½ teaspoon minced garlic
600 grams chicken breast fillets
3 Tablespoon cornflour
1 ½ cups chicken stock
½ cup cream
4 sheets puff pastry
1 egg, lightly beaten

In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens.
Roughly dice chicken (into pieces approx 1cm) and add to pan. Cook over high heat until chicken is browned.
Mix cornflour & stock together and add to chicken mixture. Add cream. Reduce heat to medium & stir for a few minutes or until sauce thickens.

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