Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 6 sheets Woolworths ready-rolled puff pastry (just thawed)
- 2tablespoons cornflour
- 3/4 cup milk
- 1 leek (thinly sliced)
- 1/2 cup coarsely grated vintage cheddar
- 1 1/2teaspoons Dijon mustard
- 75grams kale and spinach leaves
- 1/4 cup sesame seeds
- 1tablespoons olive oil
- capsicum relish or chutney (to serve)
- 1tablespoons fresh rosemary
- 2 garlic cloves (crushed)
- 1 free range egg (lightly beaten)
- 500grams chicken thigh fillets (finely chopped)
Method
Step 1 of 4
Preheat oven to 220°C. Line 2 baking trays with baking paper.
Step 2 of 4
Heat oil in a large frying pan over medium-high heat. Add chicken and leek and cook for 5 minutes, stirring often, or until chicken is just cooked. Add rosemary, garlic and kale mix. Cook for 1 minute, stirring, or until kale wilts.
Step 3 of 4
Add mustard and milk and bring to a simmer. Combine cornflour with 2 tbs water in a small bowl. Stir into milk mixture and cook for 1 minute, stirring, or until mixture boils and thickens. Add cheese and stir until smooth and combined. Remove from heat. Season. Set aside to cool.
Step 4 of 4
Cut an 18cm round from each pastry sheet. Place rounds on trays. Top with one-sixth of the chicken filling on one half of each round, leaving a 2.5cm border. Brush pastry edges with a little egg. Fold pastry over to enclose filling. Crimp edges together, pressing firmly seal. Brush all over with egg and scatter over sesame seeds. Bake for 30 minutes or until golden and crisp. Serve with relish.
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