Chicken, leek and pumpkin parcels
- 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.
Find related pie recipes
- Baby lamb balti pies
- Bacon and egg pies
- Beef and onion pie
- Beef Bourguignon Pies
- Breakfast pie
- Cheaty chicken pies
- Rocket and mushroom pies
- Chicken and corn pie
- Chicken and vegetable pie
- Chicken party pies
- Chicken pie
- Chicken shepherd's pie
- Cottage pie
- 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.