Approx 500g cooked chicken thigh meat (has a better taste than bland breast meat).
1 sheet ready rolled frozen puff (flaky) pastry, defrosted
1 clove garlic, minced
1 small leek halved and sliced
2 medium portobello mushrooms sliced and diced
1 chicken stock cube
1 tbsp plain flour
100ml cream or full fat milk.
salt and pepper to taste
Preheat oven to 180c
In a fry pan melt the butter and add garlic, leek, mushroom and saute over a medium heat for approx 5 mins.
Add the chicken and crumble the stock cube over and mix all together well.
Sprinkle flour over mix in pan and once well combined start adding cream or milk. (You want this mix to have just enough sauce to coat the ingredients without them swimming in it). Feel free to add more or less cream/ milk to your liking.
Once you are happy with the consistency, add salt and pepper to tast and simmer until sauce has thickened.
Take fry pan off heat and leave to one side.
Prepare your pastry by making scores every 2 cm through the pastry down on each side, leaving around 1/3 of the pastry in the middle for you to place your filling on (i'll add a photo example of this next time i make it).
Add the filling to the middle of the pastry fold the top and bottom of the pastry in and start folding the lattice edges over each other until you reach the bottom.
Finish by adding an egg wash and bake for approx 30-40 mins until pastry is golden and crispy.