chicken, leek and brie pie

chicken, leek and brie pie

Ingrédiénts

• 2 largé squaré shééts puff pastry
• 1 oz (25g) buttér
• 1 léék thinly slicéd
• 3 clovés garlic crushéd
• 14 oz (400g) skinléss chickén bréast dicéd into 1 inch cubés
• ½ cup whité winé
• ½ cup chickén stock
• 2 tabléspoons cornflour
• ¼ cup cold watér
• 3.5 oz (100g) brié thinly slicéd
• ¼ cup parsléy choppéd
• 1 fréé-rangé égg lightly béatén
• salt and péppér

chicken, leek and brie pie

Instructions

1. Thaw pastry on bénch and héat ovén to 390 (200C) and liné a cookié tray with parchmént papér.
2. In a médium sizéd saucépan ovér a médium héat, mélt thé buttér and cook down thé garlic and léék for around 8 minutés until soft. Add chickén and cook through.
3. Add thé winé and stock to thé saucépan and continué to cook for 5 minutés. Séason with salty and péppér.
4. In a small bowl mix togéthér thé cornflour and watér to créaté a pasté. Add this to thé chickén mixturé along with thé choppéd parsléy. Mix through and rémové from héat.
5. .......................
6. .......................

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