1. Bring chicken stock, bay leaves, black peppercorns and thyme to the boil.
2. Gently add chicken breast to the hot stock and lower the heat to a gentle simmer. Poach for about 18 minutes or until the internal temperature reaches 75°C. Once cooked, remove the chicken and shred using two forks. Set aside to cool. Make sure to reserve the stock.
3. Add the oil and 40g butter to a large pan over medium heat and stir until melted. Add onion & leek and sauté until soft and fragrant.
4. Add flour to the onion & leek mixture and stir until well combined. Add 250ml reserved chicken stock and stir until the mixture has thickened to a very soft dough consistency. Allow to cool.
5. Combine the shredded chicken, onion & leek mixture and goats’ cheese and stir gently to combine.
6. Melt the remaining 160g butter.
7. Place one sheet of filo on the bench, brush with melted butter and top with another sheet. Brush the filo with butter again and top with final sheet. Place 150g of mixture at one end then fold and roll into a triangle parcel. Brush the top with melted butter and sprinkle with sesame seeds.
8. Bake in oven at 160°C on a lined baking tray for 20 – 25 minutes or until golden brown.
