Recipe
Chicken, Leek & Mushroom Jalousie
Golden puff pastry filled with creamy chicken, tender leek and earthy mushrooms, finished with a crisp lattice top for an easy savoury family centrepiece.
Ingredients
Method
20 mins prep40 mins cook60 mins total
Melt the butter with the oil in a frying pan. Cook the leek until soft, then add the mushrooms and let their moisture cook away. Stir in the garlic.
Sprinkle in the flour and cook briefly. Whisk in the stock, then add the cream, mustard and thyme; simmer until thick enough to hold the filling.
Fold in the chicken, season, and spread the mixture on a shallow plate to cool completely.
Heat the oven to 200°C/180°C fan and line a baking tray. Cut the pastry into two equal rectangles and place one on the tray.
Pile the cold filling in the centre, leaving a 2cm border, and brush the border with beaten egg.
Fold the second pastry rectangle, cut evenly spaced slits through the fold, then unfold it over the filling. Press and crimp the edges.
Brush with egg and bake for 25–30 minutes until risen and deep golden. Rest briefly before slicing.
Notes
Keep the filling cool before assembling the pastry so the base stays crisp.
About this recipe
Softened leek and browned mushrooms make a savoury base for tender cooked chicken in a lightly creamy sauce. The filling is enclosed in flaky pastry and finished with the characteristic slashed top of a jalousie.
Cool the filling completely before assembling, then serve the baked pastry with greens or a sharp dressed salad.
