Serves 4
Preparation time: 30 minutes
Oven temperature: 180°C
Baking time: 30 – 45 minutes

• 600g chicken breast fillets, cut into
• 2cm cubes
• 60ml cake flour
• 30ml olive oil
• 2 – 3 leeks, diced
• 250g button mushrooms, halved
• 10ml Worcester sauce
• 10ml Dijon mustard
• 15ml white vinegar
• 125ml chicken stock
• 80ml dry white wine
• 10ml fresh thyme
• salt and freshly ground black pepper
• 400g puff pastry
• 1 egg, lightly beaten

1 Preheat the oven. Dust the chicken with cake flour. Heat the oil in a saucepan and fry the chicken cubes until golden brown on all sides. Don’t overfill the pan, rather fry in batches. Remove when cooked and set aside.
2 Stirfry the leeks in the same saucepan, until tender. Add the mushrooms and stirfry until tender.
3 Stir the Worcester sauce and mustard into the mix.
4 Add the vinegar, stock, wine and thyme and bring to the boil. Thoroughly stir and scrape the base of the pan to release any brown bits. Add the chicken and steam until the sauce thickens and the chicken is cooked. Season to taste with salt and pepper. Set aside to cool.
5 Cut the pastry into four squares of 16cm and put each square into a 12cm greased ovenproof dish. Divide the filling into four and fill each dish. Fold the pastry over the filling but don’t worry if it doesn’t cover the filling entirely and leaves a gap in the centre. Brush with the beaten egg and bake for about 30 minutes or until golden brown and cooked.

Wine recommendation Serve the same dry white wine with which you make the sauce.

Words and image: Home magazine