Ingredients
600g pumpkin
peeled and cubed
1 tbsp olive oil
60g butter
2 leeks
washed and sliced
1 tbsp flour
1 cup milk
(250ml)
½ cup cream
(125ml)
1 cup cooked chicken
shredded
4 frozen puff pastry
defrosted
1 egg
beaten
Equipment
- 1 baking tray
- 1 saucepan
- 1 bowl
- 1 baking paper
- 1 whisk
Instructions
- 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 pastry 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.
Notes
Tip
Recipe by Greer Worsley, who blogs at Typically Red.
Variation
You could boost the vegetable component by adding grated carrot and zucchini or frozen peas to the filling.
Storage
This recipe will make lots of parcels. You can freeze them before baking to have on hand for busy nights.
