Ingredients
Method
1.Preheat oven to 220°C (200°C fan forced). Line oven tray with baking paper.
2.Heat half the oil in a large frying pan over high heat, cook bacon until crisp. Drain on paper towel.
3.Heat remaining oil in same pan over medium heat, cook leek, stirring, 5 minutes or until tender.
4.Combine bacon and leek in a large bowl with chicken and cheese.
5.Cut each pastry sheet into two rectangles, one slightly larger than the other. Place smaller rectangles on tray. Top with chicken mixture, leaving a 1cm (½-inch) border. Brush edges lightly with egg.
6.Gently fold larger pastry rectangles in half lengthways. Cut through folded edge of pastry at 1cm (½-inch) intervals, leaving a 1cm (½-inch) border. Carefully unfold cut pastry strip, place over filling. Press edges of pastry together; brush lightly with egg.
7.Bake jalousie for 25 minutes or until browned.
The jalousie can be prepared ahead of time, cover, refrigerate until ready to bake.
Note
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Jewelled rice
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