Ingredients:
2 tbsp unsalted butter
2 leeks, thinly sliced
1 tsp chopped thyme
1 tsp all-purpose flour, plus extra for dusting
1/3 cup chicken stock
1 tsp lemon juice
1lb 5oz (600g) puff pastry
10oz (300g) skinless, boneless cooked chicken,
chopped
salt and freshly ground black pepper
1 egg, beaten, for glazing

Method:
1 Melt the butter in a pan. Add the leeks and cook over low heat, stirring, for 5 minutes, or until fairly soft. Stir in the thyme, then sprinkle with the flour and stir in.

2 Gradually blend in the stock and bring to a boil, stirring until thickened. Remove from the heat, stir in the lemon juice, and leave to cool.

3 Preheat the oven to 425°F (220°C). Roll out just under half the pastry on a lightly floured work surface to a 10 x 6in (25 x 15cm) rectangle. Lay the pastry on a dampened baking sheet.

4 Roll out the remaining pastry to a 10 x 7in (25 x 18cm) rectangle, lightly dust with flour, then fold in half lengthwise.

5 Make cuts 1⁄2in (1cm) apart along the folded edge to within 1in (2.5cm) of the outer edge.

6 Stir the chicken into the leek mixture and season. Spoon over the pastry base, leaving a 1in (2.5cm) border. Dampen the edges of the pastry with water.

7 Place the second piece of pastry on top and press the edges together to seal; trim off excess.

8 Brush the top with beaten egg and bake for 25 minutes, or until golden brown and crisp. Let cool for a few minutes before serving.

9 PREPARE AHEAD Freeze after sealing and trimming excess.

Chicken Jalousie Recipe