Preheat your oven to 200ºC/180ºC Fan/400°F/Gas 6
Cut the block of puff pastry in two, and roll out each half into a ½cm thick rectangle. (You can roll it thinner than this, depending upon the dimensions of your baking sheet, or how deep-filled you would like your baked slice.) Place one rectangle on a baking sheet and bake blind in the oven for around 10 minutes, so that it’s cooked but not deeply coloured.
In a medium-hot pan, brown 1 pack Chicken Mince in the knob of butter.
Add the onion and mushrooms, sautéing until the chicken is cooked and the vegetables are soft.
Add the garlic, salt, black pepper, a generous grating of nutmeg and a handful of fresh chopped tarragon. Stir in the chicken stock and cream, reducing it all to a creamy sauce.
Spread this saucy chicken filling onto the baked base of the pastry slice. Top with the remaining raw pastry, cutting some decorative slashes to let any steam escape. Brush the pastry with egg yolk and bake the whole thing in the oven until the top sheet of pastry is golden and risen (about 20-25 minutes). Enjoy!
Serve with steamed greens and new potatoes.
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