Chicken, leek and pumpkin parcels recipe
These chicken leek and pumpkin parcels use leftover roast chicken and turn it into little pies. The kids will love them dipped in tomato sauce, and you'll love the vegetables hidden in the creamy filling.
- 600g pumpkin, peeled and cubed
- 1 tbsp olive oil
- 60g butter
- 2 leeks, washed and sliced
- 1 tbsp flour
- 1 cup (250ml) milk
- 1/2 (125ml) cup cream
- 1 cup cooked chicken, shredded
- 4 sheets frozen puff pastry, defrosted
- 1 egg, beaten
Preheat oven to 200°C (180°C fan-forced). Toss pumpkin in oil and spread in a single layer on a baking tray. Season well with salt and pepper and bake for 25 minutes until soft.
Meanwhile, melt half the butter in a medium saucepan over gentle heat. Add leeks, cover with a lid, and cook for 10 minutes until soft. Be careful not to let it brown. Season well and set aside.
Make a quick bechamel sauce by melting remaining butter in a clean saucepan. Add flour and cook, stirring, for 1 minute. Pour in milk a little at a time, whisking to ensure it doesn't become lumpy. Add cream and simmer for 3 minutes.
Combine pumpkin, leek, bechamel sauce and cooked chicken in a bowl. Check for seasoning and add salt and pepper if required. Cut four circles from each sheet of pastry. Brush edges with beaten egg. Holding a circle in your hand, add a large spoonful of mixture. Fold over pastry to create a half-circle, and press edges together to seal. Continue with remaining pasty and filling.
Place parcels on a tray lined with baking paper. Brush the tops with beaten egg. Bake for 15-20 minutes until puffed and golden.
- You could boost the vegetable component by adding grated carrot and zucchini or frozen peas to the filling.
- This recipe will make lots of parcels. You can freeze them before baking to have on hand for busy nights.
- Recipe by Greer Worsley, who blogs at Typically Red.