Creamy Chicken & Leek Parcels

Another fab recipe from Amanda from Simple home cook for you.


Chicken and leek are favourite combinations of mine and to be honest, so is anything wrapped in puff pastry! 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. I love to serve them with a side salad for a light meal or a plate of veges for something a little heavier. Mmm…. I can smell them now!

Enjoy,
Amanda 

Chicken & Leek Parcels

CREAMY CHICKEN & LEEK PARCELS
Makes 8

Ingredients

40g butter

1 leek, white stem finely sliced

1 ½ teaspoons minced garlic

600 chicken breast fillets

3 tablespoons cornflour

1 ½ cups chicken stock

½ cup cream

4 sheets puff pastry

1 egg, lightly beaten 

 chicken & leek parcels recipe

STEP 1 – In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens. 

STEP 2 – Roughly dice chicken (into pieces approx 1cm) and add to pan.  Cook over high heat until chicken is browned.

STEP 3 – Mix cornflour & stock together and add to chicken mixture.  Add cream.  Reduce heat to medium & stir for a few minutes or until sauce thickens. 

STEP 4 – Set aside to allow mixture to cool.  To speed up the process, refrigerate mixture or spread out onto a tray. 

STEP 5 – Preheat oven to 200ºC.  

STEP 6 – Cut each sheet of pastry in half (giving you 2 large rectangles).  Spoon some mixture onto one half of each piece.  Fold the pastry over to enclose the filling and pinch edges to seal.  I usually fold over the edges to stop mixture from running out. Cut a slit in the top of each one. 

STEP 7 – Place pastry squares onto lined oven trays and brush the top with beaten egg.  Bake in preheated oven for 15 mins or until golden. 

Chicken & Leek Parcels

Creamy Chicken & Leek Parcels
Serves 8
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.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 40g butter
  2. 1 leek, white stem finely sliced
  3. 1 ½ teaspoon minced garlic
  4. 600 grams chicken breast fillets
  5. 3 Tablespoon cornflour
  6. 1 ½ cups chicken stock
  7. ½ cup cream
  8. 4 sheets puff pastry
  9. 1 egg, lightly beaten
Instructions
  1. In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens.
  2. Roughly dice chicken (into pieces approx 1cm) and add to pan. Cook over high heat until chicken is browned.
  3. Mix cornflour & stock together and add to chicken mixture. Add cream. Reduce heat to medium & stir for a few minutes or until sauce thickens.
  4. Set aside to allow mixture to cool. To speed up the process, refrigerate mixture or spread out onto a tray.
  5. Preheat oven to 200ºC.
  6. Cut each sheet of pastry in half (giving you 2 large rectangles). Spoon some mixture onto one half of each piece. Fold the pastry over to enclose the filling and pinch edges to seal. I usually fold over the edges to stop mixture from running out. Cut a slit in the top of each one.
  7. Place pastry squares onto lined oven trays and brush the top with beaten egg. Bake in preheated oven for 15 mins or until golden.
Be A Fun Mum http://beafunmum.com/

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Recipes by Amanda

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Amanda started on this journey when her 3rd child was born, and feeding a family of 5 became even more of a challenge with three children under 3 1/2 years of age! She started working on a list of recipes that were simple and affordable that she could make ahead of time so she wasn’t stuck in the kitchen at 5pm when the household duties kicked up a notch. Amanda’s goal is to create simple meals that anyone can cook and enjoy without spending hours in the kitchen. Her recipes are perfect for that busy weeknight dinner, snacks to fill the lunch boxes or for students learning to cook. It’s simple home cooking at its best to free up your time to enjoy the fun things in life — your kids! Check out her cookbooks at www.foodbefore5.com.au and her Simple Home Cook Facebook page here: www.facebook.com/foodbefore5

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Comments

  1. Liz says

    These look great! Am going to try them tomorrow. Want to do a big batch and freeze some. Can you freeze the parcels after you’ve cooked them or do you just freeze the filling and do pastry each time?

  2. Lindon Thompson says

    I’ve made this a few times now. You can add a cup of shredded tasty cheese to the mix while its hot and stir it through. Adds a little bite

  3. Donna says

    Thanks so much for this recipe. It’s so tasty and it’s easy to make. Especially as I used some leftover bbq chicken. I’ll be adding some sliced mushrooms next time. :)

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