600g |
boned chicken thighs, skinned and roughly diced |
|
salt |
|
freshly ground black pepper |
50g |
butter |
2 tablespoons |
olive oil |
1 |
medium onion, finely diced |
4 |
garlic cloves, crushed |
3 |
medium leeks, thoroughly washed and sliced into rounds |
200g |
button mushrooms, sliced or halved |
1 cup |
white wine |
2 cups |
chicken stock |
4 tablespoons |
cornflour, mixed to a paste with a little water |
1/2 cup |
cream |
1/4 cup |
parsley, chopped |
2 tablespoons |
thyme, chopped |
2 tablespoons |
dill, chopped |
500g |
Rough puff pastry |
1 |
egg yolk, beaten with 2 tablespoons milk |