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Chicken, leek and corn pie
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- 4 sprigs fresh flat-leaf parsley, leaves only
- 1 brown onion, peeled and cut into halves
- 300 g leeks, white and light green parts only (approx. 2 leeks), cut into pieces
- 50 g salted butter, cut into pieces
- 80 g plain flour
- 250 g water
- 2 tsp Chicken stock paste (see Tips)
- 400 g chicken thigh fillets, cut into pieces (3 cm)
- 50 g pouring (whipping) cream
- 300 g frozen corn kernels
- salt, to season
- ground black pepper, to season
- 2 - 4 sheets puff pastry (see Tips)
- per 1 portion
- 2677.7 kJ / 637.6 kcal
- 23.2 g
- 60.7 g
- 32.2 g
- Saturated fat
- 15.2 g
- 7.9 g
- 675.5 mg
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