Chicken and Leek Pasties Recipe | Cook the Book

Ingredients

• For the rough puff pastry:
• 2 cups all-purpose flour
• A pinch of sea salt
• 2/3 cup chilled unsalted butter, cut into small cubes
• For the filling:
• 2 tablespoons unsalted butter
• 2 to 3 leeks (about 1 pound), trimmed and finely sliced
• 1 teaspoon coarsely chopped fresh thyme leaves
• 2/3 cup heavy cream
• 1 teaspoon English mustard
• Sea salt and freshly ground black pepper
• About 12 ounces boned chicken thigh and breast meat (or leftover cooked chicken), cut into thick slices
• 1 tablespoon canola or olive oil (if using fresh chicken)
• To finish:
• 1 egg, lightly beaten with 1 teaspoon milk, for glazing

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