Chicken and Pastry Wrap:


350g chicken breast, cubed

1 red onion, finely chopped

250g mushrooms, sliced

1 chicken stock cube in 50ml water.

2 teaspoons corn flour

60ml parsley, chopped

400g ready-rolled frozen puff pastry, defrosted

1 egg, beaten

Oil for cooking

Salt and pepper

1. Preheat the oven to 200C. Grease a large baking sheet.

2. Fry the chicken at a high temperature to seal the edges.

3. Turn down the heat and add onions and mushrooms.

4. Add chicken stock and corn flour and slowly bring to the boil whilst stirring.

5. Season to taste and add parsley.

6. Roll the pastry out slightly, and spoon the chicken down the centre.

7. Fold over the edges and seal closed with the egg.

8. Transfer to the baking sheet and brush the entire roll with the egg.

9. Bake for 20 minutes until golden all over.

10. Serve in slices or wedges.


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