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What you need:

1 tbsp olive oil

30g butter

500g chicken breast fillet, cut into 2cm chunks

1 leek, white part only, finely sliced

1 garlic clove, crushed

1 tbsp flour

1/3 cup (80ml) white wine or water

1 cup (250ml) chicken stock

1/2 cup (125ml) thick cream

1 large carrot, peeled, cooked, diced

1 large potato, peeled, boiled, diced

1 cup frozen peas, cooked

1 tsp chopped fresh or 1/2 teaspoon dried tarragon

4 sheets puff pastry, thawed

1 egg, lightly beaten

What you do:

Preheat the oven to 200 C / 400 F / gas mark 6

Heat the Olive oil and butter in a frying pan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.

Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.

Cut four 18cm squares from the pastry, reserving off cuts. Place some  chicken mixture in the centre  of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf  shapes from the pastry off cuts and place over the joins. Make a small  pastry rose for the centre  of each parcel.

Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.

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