Chicken Jalousie

Name: Chicken Jalousie
Ingredients: 2 tbsp butter; 2 leeks, white and pale green part only, cleaned and thinly sliced; 2 tsp all purpose flour, plus more for rolling; 1/2 cup chicken stock; 2 1/2 cups chopped boneless cooked chicken; 1 tsp chopped thyme; 1 tsp fresh lemon juice; Salt and freshly ground black pepper; One 17.3 oz (484g) box thawed frozen puff pastry; 1 large egg, beaten

10 ingredients

21 steps

Ingredients

2 tbsp butter
2 leeks, white and pale green part only, cleaned and thinly sliced
2 tsp all purpose flour, plus more for rolling
1/2 cup chicken stock
2 1/2 cups chopped boneless cooked chicken
1 tsp chopped thyme
1 tsp fresh lemon juice
Salt and freshly ground black pepper
One 17.3 oz (484g) box thawed frozen puff pastry
1 large egg, beaten

Directions

1

Melt the butter in a saucepan over low heat.
2

Add the leeks and cook for 5 minutes until tender.
3

Sprinkle in the flour and stir.
4

Stir in the stock and bring to a boil, stirring often.
5

Remove from the heat and stir in the chicken, thyme, and lemon juice.
6

Season well with salt and pepper.
7

Cover with plastic wrap and let cool.
8

Preheat the oven to 425F (220C).
9

Dampen a large baking sheet.
10

Roll out one sheet of the puff pastry on a lightly floured surface.
11

Trim into a 10 x 6in (30 x 15cm) rectangle.
12

Place the pastry on the baking sheet.
13

Roll out and trim the remaining pastry to 10 x 7in (30 x 18cm) rectangle.
14

Lightly dust it with flour, then fold in half lengthwise.
15

Make cuts 1/2 in (1cm) apart along the folded edge to within 1in (5cm) of the outer edge.
16

Spoon evenly over the puff pastry base, leaving a 1in (5cm) border.
17

Dampen the edges of the pastry with water.
18

Place the second piece of pastry on top and press the edges together to seal; trim off the excess.
19

Brush with beaten egg.
20

Bake for 25 minutes or until golden-brown and crisp.
21

Cool briefly, then slice and serve hot.