This is a great wee recipe for using up leftover chicken. I always use the leg/thigh as I feel it is more flavoursome.
- A Cooked Chicken quarter stripped from the bone.
- 100g of Mushrooms sliced.
- 1 small onion sliced.
- 25g butter
- 1dsp of olive oil
- 250mls of chicken stock
- 2tbls of milk
- 1½dsp of cornflour
- ¼tsp of mixed herbs, or Rosemary or Thyme
- A pinch of Black Pepper
- 1 packet of pre-rolled puff pastry
- A beaten egg or milk for brushing the pastry
- If making the chicken from raw, cook in half a pint of water and ½ a chicken stock cube for 45mins and retain the liquor.
- Melt the butter with the olive oil, add the mushroom and onion and cook for five minutes.
- Add the chicken and the cornflour and stir to coat everything.
- Add the stock and the milk and bring to the boil. This will be extremely thick, don’t panic as it should be.
- Add the herbs and the black pepper.
- Set aside and allow to cool completely.
- Once your filling is cool, unroll the pastry onto a floured surface.
- Cut the pastry through the middle in both directions, horizontally and vertically, to give four pieces.
- Cut each piece in half again to give eight pieces in total.
- Put some of the chicken mix up the centre of four of your pieces of pastry.
- Wet the edges and cover each with the other four pieces.
- press around the edges to seal.
- Use a fork to crimp around the edging.
- Brush with either beater egg or milk.
- Score two cuts horizontally across the top of the pastry to create a breathe hole.
- Cook in a pre-heated oven 180°c, 350°f, Gas Mark 4 for 35mins until golden brown.
**Top tip, if you have any mixture left, add some extra stock to thin and toss in some cooked spaghetti to make a further meal.**