Ingredients

• 225g/8oz puff pastry, thawed if frozen
•   beaten egg, to glaze
• 25g/1oz butter
• 2 leeks, sliced
• 450g/1lb boneless chicken, skinned and cut into chunks
• 175g/6oz mushrooms, sliced
• 4 tsp paprika
• 25g/1oz plain flour
• 300ml/½ pint chicken stock
• 4 tbsp single cream
• 1 tbsp wholegrain mustard
•   seasoning
•   fresh flatleaf parsley, chopped, plus a few sprigs to garnish
• 225g/8oz steamed baby carrots, to serve

Method

1. Preheat the oven to 220C/425F/Gas 7. Roll out the pastry on a lightly floured surface to a 1cm/½in thickness. Using a 10cm/4in pastry cutter, cut out four rounds.
2. Place the pastry rounds on a dampened baking sheet and lightly score a lattice pattern on the surface of the pastry. Brush with beaten egg and bake for 10-15 minutes until well risen and golden brown.
3. Meanwhile, melt the butter and fry the leeks until softened. Add the chicken and stir fry until lightly browned. Add the mushrooms and cook for a further 2 minutes. Stir in the paprika and flour and cook for 1 minute, then gradually stir in the stock. Bring to the boil and cook, stirring, for 2 minutes until thickened.
4. Add the cream, mustard and seasoning, then heat gently until warmed through. Divide among warmed plates and top with pastry rounds. Garnish with parsley and serve with carrots.

Notes