Health Alert- Receipes

Eat some for dinner and save some for lunch tomorrow for a healthy, cheap alternative to a take away lunch!

Serves 4

Ingredients

• 1 tbs olive oil
• 500g chicken breast fillet, cut into 2cm chunks
• 1 leek, white part only, finely sliced
• 1 garlic clove, crushed
• 1 tbs flour
• 1/3 cup (80ml) water
• 1 cup (250ml) chicken stock
• 1/2 cup (125ml) thick cream
• 1 large carrot, peeled, cooked, diced
• 1 large potato, peeled, boiled, diced
• 1 cup frozen peas, cooked
• 1 tbs chopped fresh or 1/2 tsp dried tarragon
• 4 sheets puff pastry, thawed

Method

1. Cook chicken in fry pan until browned and set aside.
2. Add the leek and garlic to the pan and cook over low heat until softened. Add the flour and cook for 1 minute. Add water and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
3. Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
4. Preheat the oven to 200°C.
5. Cut puff pastry sheets in half, add some mixture to top of pastry.  Fold pastry over and seal edges
6. Place parcels on a baking tray lined with baking paper.  Bake for 25 minutes or until golden.