Leek And Chicken Pastry

Pastry laid
Filled Glazed Cooked

Originally from: Floyd On Britian And Ireland by Keith Floyd.

Serves 8 as a side dish, 4 as a main course.

Note: can be frozen.
Note: take the pre-made-rolled pastry sheets out of the fridge 1 hour before you start, otherwise they may break as you unroll them.



  1. Preheat oven to 200 C.
  2. Blanch the leeks in boiling water for 5 minutes.
  3. Season the chicken well (in the original Keith Floyd recipe this was bacon) and fry whole on a high heat (no need to over-cook at this stage), then remove from the heat and slice thinly.
  4. Grease a Swiss roll tin and place the pastry sheets in it so that they will fold in half, kind of like two side-by-side books arranged spine-to-spine, but don't fold them yet, either concertina them up in the middle or fold them loosely one way and perform the next three steps one side at a time; try to have the pastry rise slightly up the sides of the tin to form a sort of shallow pastry tray.
  5. Spread the sliced chicken evenly over one half of each pastry sheet, so that it will be inside the fold.
  6. Spread the leeks on top of the chicken.
  7. Beat the eggs with the milk, season well and pour over the leeks; some liquid will leak into the roasting tin, don't worry about that now.
  8. Fold over the tops of the pastry sheets to form two parcels and seal them all around.
  9. Pour some of the excess liquid out of the shallow roasting tin into a bowl and brush it over the pastry parcels, helping to seal as well as forming a glaze.
  10. Bake in the oven for 25 minutes.
  11. Reduce the oven temperature to 160 C and bake for a further 20 minutes; remove from the oven.
  12. While the pastry is still hot, make sure it can be released from the tin, using a spatula.
  13. If serving as a side dish, slice the pastry parcels into strips.

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