1

Heat oven to 390 and line a cookie tray with parchment paper (or a Silpat).

2

In a medium sized saucepan over a medium heat, melt the butter and cook down the garlic, leek and rosemary for around 8 minutes until soft. Add chicken and cook throughly.

3

Add the wine and stock to the saucepan and continue to cook for 5 minutes (make sure it reduces, by half). Season with salt and pepper.

4

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

5

Place the first sheet on the cookie tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a 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 border.

6

Take the second sheet of the puff pastry and place on a cutting board. Cut sheet into ½ inch strips, “braid” the strips over the top of the chicken mixture, press down the border with your fingers and brush the egg over the top of the pie. Sprinkle some finishing salt on the egg wash.

7

Cook for around 30 minutes until the pastry is golden brown. Let stand for 5 minutes before cutting.

Category

Ingredients

Directions

1

Heat oven to 390 and line a cookie tray with parchment paper (or a Silpat).

2

In a medium sized saucepan over a medium heat, melt the butter and cook down the garlic, leek and rosemary for around 8 minutes until soft. Add chicken and cook throughly.

3

Add the wine and stock to the saucepan and continue to cook for 5 minutes (make sure it reduces, by half). Season with salt and pepper.

4

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

5

Place the first sheet on the cookie tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a 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 border.

6

Take the second sheet of the puff pastry and place on a cutting board. Cut sheet into ½ inch strips, “braid” the strips over the top of the chicken mixture, press down the border with your fingers and brush the egg over the top of the pie. Sprinkle some finishing salt on the egg wash.

7

Cook for around 30 minutes until the pastry is golden brown. Let stand for 5 minutes before cutting.

Chicken, Leek and Brie Rustic Pie