Chicken, Leek & Mushroom Pockets
Puff pastry perfection!

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Ingredients

Adjust Servings:
50 grams butter
1 chopped onion
4 tablespoons plain flour
1 chopped leek
2 cubed chicken breasts
8 diced cup mushrooms
2 minced cloves of garlic
1/4 cup thickened cream
120 grams sour cream
pinch of sea salt
pinch of pepper
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

Nutritional information

727.1
Calories
49.5g
Fat
17.2g
Protein
53.6g
Carbs
10.4g
Sat Fat
1.5g
Sugar

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Creamy puff pastry pockets bursting with flavour - mushrooms, chicken, leeks, onions, and more!

  • 1 hour
  • Serves 18
  • Easy

Ingredients

Directions

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Hello everyone! Did you see my Creamy Potato & Leek Soup recipe? If so, you may remember me saying I wanted to try to make more recipes using leeks. 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 be perfect together. Then I set upon making the most creamy, tasty puff pastry pockets imaginable.

Originally I had wanted to make pies, but I decided against it, due to a semi recent mince pie fail. Luckily, I’m ridiculously happy with how these chicken, leek & mushroom pockets turned out.

Note that this made 36 pockets. I’ve put it as 18 servings (2 per person) but nobody will judge you for eating more 😉


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The process for making these Chicken, Leek & Mushroom Pockets takes a while, which you may see as a negative if you’re impatient like me. However, the process is easy, and there’s nothing too fiddly about it. Nearly all of the ingredients are cooked on the stove to form the filling, which is then placed in the puff pastry, brushed with egg wash, and cooked! The main time consumer is the chicken, but hey. I think you’ll agree having properly cooked chicken is a necessity.

This also uses quite a few ingredients, but I view these as ingredients a lot of people would already have at home… which is always a bonus! The only things I had to go out and buy were the creams, as for some reason I just don’t seem to keep them stocked at home. (Probably because they’re not great for you, but I can’t resist using them!)

As I mentioned earlier, I made 36 of these pockets – and they were fairly big! If you were planning on having a large party and wanted to serve these as appetisers, you could double the amount just by using a smaller cookie cutter. I think mini-quiche sized ones would be perfect!

Chicken, Leek & Mushroom Pockets | lovelyfork
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Steps

1
Done

Using a saucepan, melt butter over medium heat. Once hot, add onion and fry for a few minutes.

2
Done

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
Done

Add in leeks, chicken, thickened cream and sour cream. Cook until the chicken is cooked through, stirring quite frequently. (approx 20 minutes.)

4
Done

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
Done

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
Done

Preheat oven to 180 degrees celsius (for a fan forced. Add another 20 degrees celsius if not.) Line trays with baking paper.

7
Done

Dust your surface with a small amount of flour, and roll out puff pastry sheets. I did a few rolls of each direction.

8
Done

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
Done

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
Done

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!

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

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