Giant chicken alfredo slice recipe

Method

1. Add the oil and butter to a large, high-sided frying pan and place over a low heat. Once foaming, add the leek and cook gently for 5-6 mins, until softened. Remove the leek from the pan and transfer to a large mixing bowl.
2. Preheat the oven to gas 6, 200°C, fan 180°C. Increase the pan heat to medium, add the chicken and fry for 3-4 mins, until lightly browned. Pour in the chicken stock and cream and bring up to the boil. Mix the cornflour with 1 tbsp water, add to the pan and stir until thickened. Stir through the nutmeg, most of the Parmesan and fold into the leek mixture, until well combined. Season to taste (being careful with the salt as the stock and Parmesan will be salty) and set aside for 30 mins to cool. This can be stored in the fridge for up to 24 hours in advance. Stir through the parsley.
3. Line a large baking sheet with baking paper and carefully unroll the pastry directly onto it. With the long edge facing you, cut the pastry in half down the middle to give you 2 rectangles. Spoon the chicken mixture into the middle of one of the rectangles, leaving a 1cm border all around the edge.
4. Brush the borders with a little beaten egg, then drape over the other sheet of pastry. Press the edges together to seal, then crimp with a fork. Gently score lines in the top of the pastry and brush all over with more beaten egg. Sprinkle over the remaining Parmesan, grind over a little black pepper and bake for 30-35 mins, until the pastry is golden and risen and the filling is piping hot.
5. Cook the peas for 3-4 mins in boiling water, drain and season to taste. Leave the slice to cool for 5 mins, then cut into quarters and serve with the peas.

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