Ingredients for the filling
  1. 1 pint of UMBEL ALE from Nethergate brewery.
  2. 1 kg of diced chicken breast
  3. 1 kg of diced leeks
  4. A few sprigs of fresh thyme and fresh rosemary
  5. 2 cloves of garlic
  6. Worcester sauce
  7. Olive oil
  8. 2 Oxo chicken stock cubes.
  1. Marinate the chicken with a generous splash of olive oil and Worcester sauce along with the fresh herbs and crumbled stock cubes for 1 hour.
  2. In a large pan add all chicken, the marinade and the leeks on a high heat and stir for five to ten minutes.
  3. Add ALL the UMBEL ALE and bring to the boil and simmer.
  4. Make up 1 pint of very very thick chicken gravy from granules add to the pot and cook for 1-2 hours making sure every piece of chicken is cooked thoroughly and very tender.
  5. Drain all the contents into a large colander and use the liquid as gravy.
  6. Roll out puff or short crust pastry (I prefer jusroll puff pastry) into 0.5 centimetre thick sheets and cut into 15x15cm squares.
  7. Place a healthy amount of the chilled filling into the middle of each squareand fold the four corners up so they overlap to form a sealed parcel.
  8. Brush liberally with egg wash and bake in a pre-heated oven at gas mark 6 or 190 degrees centigrade or 400 degrees Fahrenheit. For 15-20 minutes or until they are golden brown.
  9. Serve with a pint or three of UMBEL ALE