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Anyone get the leiths cookbook supplement in the telegraph?

(3 Posts)
sparklingwine Tue 18-Sep-12 10:52:48

This weekend in the telegraph their were 2 recipe supplements for leiths cookery guide (or whatever it's called). I carefully bought ingredients for a recipe, and DH someone has recycled the recipe.
If anyone has a copy could you please please post recipe for chicken in puff pastry (can't remember actual name)

sparklingwine Tue 18-Sep-12 10:53:21

There not their blush

DJMF Thu 27-Sep-12 09:55:42

Hi Sparklingwine,

I work at Leiths in the office (I'm also a mum!) and happened to see your request. Here is the recipe you were asking for.... it's from the Leiths Simple Bible which is brilliant for simple and quick recipes day-to-day, it's also written by 2 mums, Jenny Stringer and Viv Pidgeon who wanted to cook easy but home-made food for their families. I hope you enjoy it and let me know if you have any questions.

Chicken, Mushroom and Garden Pea Puffs.
Cooking Time 30-35 Mins
Serves 4

30g Butter
1 leek finely chopped and washed
2 chicken breast fillets, skinned and cubed
80g brown cap mushrooms, chopped
60g frozen garden peas
30g plain flour
150ml chicken stock
500g puff pastry
Beaten egg to glaze
salt and freshly ground pepper

Although home-mad puff pastry is delciious, buying it is not a sin. Having some pasty in teh freezer means that you can throw together a quick tart or pie, even when the fidge seems to bare.

To prepare ahead, the puffs can be assembled in advance, then baked as required. Alternatively, they can be frozen then defrosted in teh refigerator and baked as required.

1. Preheat the oven ot 200c/gas mark 6
2. Heat the butter in a heavy saucepan, add the leek and sweat over a low heat until soft. Add the chicken and fry for 5 minutes, or until the chicken is cooked.
3. Add the mushrooms and peas and cook for a futher 2 minutes. Add the flour stir and cook for 30 seconds. Remove from the heat, then add the stock and mix well. Return to the heat and simmer for 2 minutes. Season to taste with salt and pepper, then allow to cool.
4. On a floured surface, roll out the puff pastry to the tickness of a £1 coin adn cut into 4x18 diameter circles. Divide the filling mixture into 4 and place a portion on one half of each circle. Fold over the other edge of the circle and seal with a bit of water. Press down firmly so they are sealed, then lightly score a patter oon sealed edges, using a sharp knife or the prongs of a fork.
5. Place the puffs ona baking sheet and bruch with the beaten egg. Bake on teh top shelf of the oven for 30-35 minutes, or unitl they are well risen and golden brown. Serve immediately.

Serving Suggestion: Serve with a fresh salad.

Buying pastry: look for an all butter puff pastry which will have a greatly improved texture and flavour. So much so that you can pretend you made it yourself.

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