INGREDIENTS
600 g
Chicken breast, fillets
1
leek
2
stalks Celery
2 tsp
Thyme, fresh leaves
1
Egg yolk
2 cups
Chicken stock
2 tsp
Wholegrain mustard
2 tbsp
Plain flour
1 tbsp
Olive oil
1
sheet Puff pastry
2
sheets Shortcrust pastry
40 g
Butter
1 cup
Cream
1/2 cup
Milk