Preheat oven to hot - 200 degrees celsius. Lightly grease a large ovenproof soufflé dish, or 4 individual dishes.
Heat Oil in a frying pan on high. Sauté chicken, in 2 batches, for 3 - 4 minutes each until browned. Transfer to a plate.
Melt butter in same pan on high. Sauté leek for 5 - 10 minutes until caramelized. Add the mushrooms and thyme and sauté for 5 - 10 minutes until mushroom is tender. Allow to cool.
In a jug, blend cream and flour together. Blend into leek mixture with cheese. Season to taste. Bring to the boil on high, stirring. Add chicken. Reduce heat to low and simmer for 3 minutes. Cool.
Pour mixture into greased dish/dishes. Cover with pastry and press down edges firmly. Trim excess.
Brush pasty with egg. Make a small hole in centre of pastry to allow steam to escape. Bake for 25 - 30 minutes until pastry has risen and is golden brown.
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 578 (75%)|
|Amt Per Serving||% DV|
|Total Fat 64.2g||86 %|
|Saturated Fat 30.3g||151 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 294.6mg||91 %|
|Sodium 423.6mg||15 %|
|Potassium 620.3mg||16 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 14.9g|
|Protein 32.5g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 767
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