KEY POINTS:
Serves 4/6
1 Tbs olive oil
2 cloves garlic, finely sliced
1 tsp fresh thyme leaves
1 stalk of celery, finely diced
1 small onion, finely diced
1 carrot, peeled and diced
1 double chicken breast, skin removed, meat diced
1 leek, trimmed, rinsed to remove any dirt, finely sliced
1 Tbs porcini powder [available from Equagold at Farro Fresh in Auckland]
1 Tbs plain flour
1 cup white wine
1 cup chicken stock
Salt and freshly ground black pepper
1 sheet of puff pastry
1 egg, whisked with 2 tsp milk
1 Preheat oven to 200C. In a large pan, heat the oil then add the garlic, thyme, celery, onion and carrot. Stir over a medium heat for 5 minutes or until soft.
2 Add the diced chicken and the leek. Stir, then add the porcini powder and flour. Stir for 2 minutes to remove any lumps, then add the wine and the stock. Season and let simmer for 5 minutes until the sauce has thickened and the chicken is cooked. Let cool.
3 Spoon the filling into a baking dish. Lay a sheet of puff pastry over the top and brush with the egg wash then bake for 25 minutes or until golden.