2 tablespoon(s) olive oil
1 leek, large, finely chopped
1 clove(s) of garlic, minced
2 spring onions, cut into large rounds
200 g chicken, thighs, cooked
350 g cheddar
zest, of 1 lemon
1 teaspoon(s) chili flakes
5 sprig(s) thyme, fresh, finely chopped
1 tablespoon(s) mustard
3 tablespoon(s) milk
1 puff pastry sheet
1 egg, beaten
sesame seeds, black, for sprinkling


1.Preheat oven to 190* C (370* F) Fan.
2.Place a large pan over low heat.
3.Add the olive oil, leek, garlic and spring onion.
4.Sauté for about 10 minutes, until the leek and onion softens.
5.In the meantime, cut the chicken into small bite sized chunks.
6.Remove the pan from heat and add the cheddar sauce, lemon zest, chili flakes, thyme, mustard, milk and the chicken
7.Mix to combine completely.
8.Divide the mixture evenly between 5 round ramekins (100 ml capacity each).
9.Place the puff pastry sheet on a working surface that has been dusted with flour.
10.Cut out 5 circles that are larger than the circumference of the ramekins so that can cover and seal them properly.
11.Place each circle over each ramekin and press the edges of the puff pastry gently with your fingers to close around the ramekin.
12.Brush the puff pastry with the beaten egg and sprinkle with black sesame seeds.
13.Bake for 15 minutes, until golden.

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