Chicken and Leek Pasties - River Cottage

Name: Chicken and Leek Pasties - River Cottage
Ingredients: 300g plain flour; A pinch of sea salt; 150g chilled unsalted butter, cut into small cubes; 25g butter; 2–3 medium leeks (about 500g), trimmed and finely sliced; 1 teaspoon roughly chopped thyme leaves; 150ml double cream; 1 teaspoon English mustard; About 400g boned chicken thigh and breast meat (or leftover cooked chicken), cut into thick slices; 1 tablespoon rapeseed or olive oil (if using fresh chicken); Sea salt and freshly ground black pepper; 1 medium egg, lightly beaten with 1 teaspoon milk, for glazing

rivercottage.net

These portable meals are inspired by the classic Cornish pasty, featuring fillings wrapped in delicious pastry.

View full recipe on rivercottage.net

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Ingredients

300g plain flour
A pinch of sea salt
150g chilled unsalted butter, cut into small cubes
25g butter
2–3 medium leeks (about 500g), trimmed and finely sliced
1 teaspoon roughly chopped thyme leaves
150ml double cream
1 teaspoon English mustard
About 400g boned chicken thigh and breast meat (or leftover cooked chicken), cut into thick slices
1 tablespoon rapeseed or olive oil (if using fresh chicken)
Sea salt and freshly ground black pepper
1 medium egg, lightly beaten with 1 teaspoon milk, for glazing