Hello everyone! If you saw my Creamy Potato & Leek Soup recipe, you may remember me saying I wanted to try to make more recipes using leeks, as they’re so delicious and flavoursome. Well, I decided today was the day! I marched my butt down to my local supermarket and picked up a few ingredients that I thought would go well together, and set upon making the most creamy, tasty puff pastry pockets you’ve ever seen.
Originally I had wanted to make pies, but, still bitter about my fruit mince pies failing miserably (I don’t want to talk about it) I decided against it – and I’m ridic’ happy with how these chicken, leek & mushroom pockets turned out, so I have no ragrets… not even one letter.
The buttery, flakiness of the pastry combined with the creamy inside is unreal (and a little messy on the puff pastry’s part!) but all the ingredients and flavours work so, so well together. AND, this simple recipe made so. friggin. much – I’m talking, 36 of these bad boys with some leftover (which I used to make one giant one, but I gave it to John to eat without taking a photo of it first. D’oh.) These would be absolutely purrrfect for any sort of gathering, as appetisers or even the main course – picture these paired with mashed potatoes… um, yum. Though, to be honest, I could probably eat mashed potatoes with anything. They are my spirit animal… well, you know what I mean… don’t you?
SO, YOU’LL NEED:
◦ 50 grams butter
◦ 1 onion, chopped
◦ 4 tablespoons plain flour
◦ 1 leek, chopped
◦ 2 chicken breasts, cut into small pieces
◦ 8 cup mushrooms, diced
◦ 2 cloves of garlic, minced
◦ 1/4 cup light thickened cream
◦ 120 grams sour cream
◦ sea salt to taste
◦ ground pepper to taste
◦ 250 grams shredded cheddar cheese
◦ 50 grams chopped chives
◦ 1/2 teaspoon ground paprika
◦ 8 sheets puff pastry
◦ egg wash (2 eggs + 1 tablespoon of water, beaten)
This recipe makes approx 36 pockets, depending on the size of the cookie cutter you use. I used a 3-inch scalloped edge cutter, and I could get 9 squares out of each sheet of puff pastry. Feel free to reduce the quantities of everything if you want to make less, or multiply for more… you can do the maths, though, because that is not my strong suit!
If you do decide to make this amount (or more!) a tip is to cook them in batches. For instance, I could only fit 6 pockets on a tray, so I would make 12 pockets, spread them across 2 trays, and pop them in the oven while I put together the next batch of 12. It’s a lot easier and more efficient (unless you have a massive oven tray that could fit a whoooole lotta trays in it at once!
HERE’S WHAT YOU DO:
1. Using a saucepan, melt butter over medium heat. Once hot, add onion and fry for a few minutes.
2. Add flour, one tablespoon at a time, to the onions and mix until a paste is formed. Let cook for a couple of minutes.
3. Add in leeks, chicken, thickened cream and sour cream. Cook until the chicken is cooked through, stirring quite frequently. (approx 20 minutes.)
4. 10 minutes in (the chicken should only be half done at this point) add mushrooms and minced garlic. Continue to cook, still stirring frequently.
5. Once chicken has fully cooked, add sea salt & ground pepper according to taste. Then add paprika, chives and cheddar cheese. Mix, and let simmer on stove for another 10 minutes. Take off heat, and allow to cool.
6. Preheat oven to 180 degrees celsius (for a fan forced. Add another 20 degrees celsius if not.) Line trays with baking paper.
7. Dust your surface with a small amount of flour, and roll out puff pastry sheets. I did a few rolls of each direction.
8. Using a cookie cutter, cut out as many of your desired shape as possible, or as many you want. (I did 9 squares per sheet of puff pastry.)
9. Lightly brush around the edge of your shape with egg wash, then place a heaped teaspoon of the filling into the centre. Place another pastry shape on top, and seal by pressing down along the edge. Use a fork to crimp the edge, and make two slits in the top to allow air to escape. Continue with the rest of the pastry shapes.
10. Place the pockets on the tray, and brush with egg wash. Don’t place them too close together – I fit 6 per tray. Cook for 20 minutes. Serve & enjoy!