4 |
chicken legs, cut into thighs and drumsticks |
2 |
garlic cloves, peeled and crushed |
2 |
bay leaves |
2 |
sprigs of thyme |
750ml |
Chicken stock |
50g |
butter |
1 |
white onion, peeled and finely chopped |
2 |
large leeks, washed and sliced |
60g |
plain flour, plus extra to dust |
2 teaspoons |
english mustard |
2 tablespoons |
chopped parsley |
1kg |
ready-made all-butter puff pastry eggwash, to seal and glaze |
|
sea salt |
|
freshly ground black pepper |
|
egg wash (2 eggs, beaten with a little milk), to seal and glaze |