Ingredients:
1 whole roasted chicken or 1 whole bbq chicken, cut into strips ( skin included)
1 tablespoon olive oil
1 tablespoon butter
1 medium leeks, finely sliced
250 g button mushrooms, sliced thickly
2 cloves garlic, crushed
100 ml white wine
200 ml chicken stock
300 ml light cream
1 tablespoon cornflour
salt
cracked black pepper
2 tablespoons chopped chives or 2 tablespoons parsley
2 sheets of pre rolled butter puff pastry
Directions:
Preheat the oven to 220oC.
In a large frying pan heat the olive oil and butter.
Stir in the leek and cook over a medium heat for 3-4 minutes until soft.
Add the mushrooms and garlic and continue to cook for a further 3 minutes.
Pour in the wine and allow to reduce.
Add the stock and cream, simmer gently until slightly thickened.
Mix together cornflour with 2 tbsp water add to pan and stir until thickened.
Stir through chicken and chives, remove from heat and season to taste.
Set aside to cool.
Fill 4 x 1 1/2 cup capacity ramekins to within 1 cm from the top.
Cut out pastry circles a little larger than the ramekins and press over filling.
Make a 1/2cm hole in the centre to allow steam to escape.
Place in the oven and cook for 20 minutes or until pastry is golden brown.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.