Serves 4


2 large square sheets puff pastry
25g butter
1 leek thinly sliced
3 cloves garlic crushed
400g skinless chicken breast diced into small cubes
½ cup white wine
½ cup chicken stock
2 tbsp cornflour
¼ cup cold water
100g brie thinly sliced
¼ cup parsley chopped
1 free-range egg lightly beaten
salt and pepper


Thaw pastry on bench and heat oven to 200C and line a tray with baking paper.Melt the butter In a medium sized saucepan over a medium heat and cook down the garlic and leek for around 8 minutes until soft. Add chicken and cook through. Add the wine and stock to the saucepan and continue to cook for 5 minutes. Season with salty and pepper.

In a small bowl mix together the cornflour and water to create a paste. Add this to the chicken mixture along with the chopped parsley. Mix through and remove from heat.

Take the first sheet of the puff pastry and place on a cutting board. Leaving a 4 cm border on all sides make about 8 evenly spaced slits along the width of the pastry sheet.

Place the second sheet on the cookie tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a 1 ½ inch boarder. Place the slices of brie on top. With a pastry brush (or your finger), brush some of the beaten egg around this boarder. Place the first sheet on top of the second, press down the boarder with your fingers and brush the egg over the top of the pie.

Cook for around 20 minutes until the pastry is golden brown. Let stand for 5 minutes before cutting.