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Chicken, cheese & leek parcel


  • Preheat oven to 190°C.
  • Heat the oil in a large pan and gently saute the leeks and garlic until softish. Then add the mushrooms and briefly toss. 
  • At the same time, skin, bone and shred the chicken. Place in a bowl with the leek mixture, cheese, lemon zest, parsley and a little pepper. Mix well with a wooden spoon until well combined.
  • Then lay a pastry sheet on a lightly oiled baking sheet. Spoon some filling down the centre and cut sides of the pastry into even strips on the diagonal.
  • Mix together the egg and milk and brush over the pastry. Then fold the pastry over to form a lattice shape, generously brush with more egg wash and sprinkle with salt.
  • Repeat the process with the remaining pastry and mixture. Cook in the oven for about 15-20 mins until golden and risen.
  • Serve with a simple green salad on the side.


  • 1 tbsp olive oil
  • 2 large leeks, finely sliced
  • 2 garlic cloves, crushed
  • 8-10 button mushrooms, finely sliced
  • 1 small bought BBQ chicken
  • 250 gm soft cream cheese
  • grated rind of 1 lemon
  • 3 tbsp freshly chopped parsle
  • freshly ground salt & pepper
  • olive oil spray
  • 4 puff pastry sheets
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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