Ingredients:

  • 5 cups (250 g) leftover cooked chicken breast, shredded
  • 1 large leek (300 g), white and light green parts only, thinly sliced
  • 2 Tbsp (30 g) unsalted butter
  • 2 Tbsp (30 g) all-purpose flour
  • 1/2 cup (120 ml) low sodium chicken stock, warm
  • 1/4 cup (60 ml) heavy cream
  • 1 tsp fresh thyme leaves, finely chopped
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 sheet (400 g) all-butter puff pastry, chilled
  • 1 large egg, whisked (for egg wash)
  • 1 tsp milk or water, optional (to dilute egg wash)

Instructions:

  1. Prep the Vegetables: Slice the leeks thinly, ensuring all grit is washed out. Shred or dice the cooled chicken breast into small, bite-sized pieces.
  2. Sauté the Leeks: Melt the butter in a pan over medium heat. Add the leeks and a pinch of salt. Cook gently for 6–8 minutes until very soft and translucent.
  3. Make the Roux: Sprinkle the flour over the softened leeks. Cook, stirring constantly, for 1 minute to cook off the raw flour taste.
  4. Create the Sauce: Slowly whisk in the chicken stock, ensuring no lumps form. Bring to a gentle simmer and cook until the mixture thickens (about 2 minutes).
  5. Finish the Filling: Stir in the heavy cream, Dijon mustard, thyme, salt, and pepper. Fold in the shredded chicken until evenly coated.
  6. Cool Down (Crucial Step): Transfer the filling to a bowl and chill in the refrigerator for at least 15 minutes. The filling must be cool or cold before assembly.
  7. Preheat and Prep Pastry: Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet slightly if necessary. Cut the sheet into 4 equal squares or rectangles (about 6x6 inches / 15x15 cm). Whisk the egg with a splash of milk or water for the egg wash.
  8. Fill the Pasties: Place a quarter of the cooled chicken filling onto one half of each pastry square, leaving a clear 1-inch (2.5 cm) border. Do not overfill.
  9. Seal and Crimp: Brush the edges of the pastry with the egg wash. Fold the empty half over the filling and press the edges together firmly. Use a fork to crimp the edges closed, ensuring a tight seal.
  10. Vent and Wash: Place the pasties on the lined baking sheet. Brush the entire surface with the remaining egg wash for a golden sheen. Use a sharp knife to cut 2–3 small steam vents on the top of each pasty.
  11. Bake: Bake for 25–30 minutes, or until the pastry is puffed up, deeply golden brown, and cooked through.
  12. Rest: Allow the pasties to cool slightly on the tray for 5 minutes before serving.