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1
Melt the butter in a saucepan over low heat.
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2
Add the leeks and cook for 5 minutes until tender.
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3
Sprinkle in the flour and stir.
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4
Stir in the stock and bring to a boil, stirring often.
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5
Remove from the heat and stir in the chicken, thyme, and lemon juice.
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6
Season well with salt and pepper.
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7
Cover with plastic wrap and let cool.
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8
Preheat the oven to 425F (220C).
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9
Dampen a large baking sheet.
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10
Roll out one sheet of the puff pastry on a lightly floured surface.
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11
Trim into a 10 x 6in (30 x 15cm) rectangle.
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12
Place the pastry on the baking sheet.
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13
Roll out and trim the remaining pastry to 10 x 7in (30 x 18cm) rectangle.
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14
Lightly dust it with flour, then fold in half lengthwise.
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15
Make cuts 1/2 in (1cm) apart along the folded edge to within 1in (5cm) of the outer edge.
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16
Spoon evenly over the puff pastry base, leaving a 1in (5cm) border.
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17
Dampen the edges of the pastry with water.
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18
Place the second piece of pastry on top and press the edges together to seal; trim off the excess.
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19
Brush with beaten egg.
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20
Bake for 25 minutes or until golden-brown and crisp.
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21
Cool briefly, then slice and serve hot.
