2 tablespoons |
extra-virgin olive oil, plus extra for brushing |
1 |
red onion, sliced |
2 |
leeks, white and light green parts only, sliced |
2 |
garlic cloves, thinly sliced |
3 |
thyme sprigs, leaves only |
500g |
free-range boneless, skinless chicken thighs, cut into 2–3cm chunks |
250ml |
almond milk or regular milk |
1 tablespoon |
cornflour |
1 x 400g |
tin cannellini (lima) beans, drained |
|
salt flakes and freshly ground black pepper |
1 |
frozen butter puff pastry sheet, thawed |