- Preheat the oven to 200°C.
- If using raw chicken, cook it in a frying pan for around 10 minutes until browned and cooked through. Remove and set aside.
- In the same pan, cook the onion for 5 minutes until softened.
- Add the mushrooms and cook for a further 5 minutes until softened and lightly golden.
- Stir in the garlic, Merchant Gourmet Whole Chestnuts and Dijon mustard, if using. Season well.
- Sprinkle over the flour and cook for 1 minute, stirring constantly.
- Gradually pour in the stock, stirring continuously until the mixture thickens.
- Return the chicken to the pan, or add cooked leftover turkey, then stir through the cream and parsley.
- Divide the filling evenly between four 12cm ramekins.
- Brush the rims and outer edges of the ramekins with beaten egg.
- Roll out the puff pastry and cut four squares large enough to cover each ramekin.
- Place the pastry over the filling, pressing gently around the edges to seal.
- Brush the tops with beaten egg and cut a few small slits to allow steam to escape.
- Bake for 20–25 minutes until the pastry is golden, puffed and crisp. Serve hot.
Save
Featured recipe
Save
Save
Save
Save
