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09 September 2014,17:30 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 425°F (220°C/gas 7). Heat the oil in a large frying pan over medium heat. Add the chicken and sauté until cooked, about 5 minutes.
  • Add the leeks and mushrooms. Cover and simmer for 3 minutes. Stir in the sour cream, mustard, thyme, salt, and pepper. Spoon into four ramekins.
  • Cut the pastry into four squares and place over the ramekins. Brush with the egg. Bake for 15 minutes, until puffed and golden. Serve hot.


  • 3 boneless skinless chicken breasts, cut into small cubes
  • 50 ml sesame oil
  • 3 leeks, thinly sliced
  • 500 grams mushrooms, quartered
  • 300 ml sour cream
  • 2 tablespoon Dijon mustard
  • 4 tablespoons finely chopped
  • Fresh thyme
  • Salt and freshly ground black pepper
  • 300 grams sheet ready-rolled puff pastry
  • 2 large eggs, lightly beaten

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