Ingredients:

  • 4 tablespoons (60ml) olive oil
  • 200g (7 oz) chestnut mushrooms, sliced
  • Handful of fresh parsley leaves, chopped
  • 1 plump garlic clove, crushed
  • Salt and freshly ground black pepper, to taste
  • 375g (13 oz) pack ready-rolled puff pastry (rectangular, not round!)
  • 4 skinless chicken breasts (about 140g/5oz each)
  • 1 large egg, beaten

Instructions:

  1. Preheat your oven to 200°C (fan)/220°C (conventional)/Gas Mark 7. Place a baking tray inside the oven to heat up.
  2. Heat 2 tbsp of olive oil in a frying pan over high heat. Add the sliced mushrooms and fry for 3 minutes, or until golden brown. Toss in parsley, garlic, salt and pepper. Set aside to cool.
  3. Unroll the puff pastry and cut it into four equal squares or rectangles.
  4. Place a chicken breast diagonally in the centre of each pastry square. Spoon the mushroom mixture evenly over the chicken breasts. Drizzle with the remaining olive oil.
  5. Bring two opposite corners of the pastry together over the chicken and mushroom filling, ensuring they overlap slightly. Pinch the edges together to seal the parcel.
  6. Brush the pastry with the beaten egg for a golden finish.
  7. Carefully transfer the pastry parcels to the hot baking tray. Bake for 30 minutes, or until the pastry is puffed up and golden brown.
  8. Let the pastry parcels relax for a minute or two before serving.