CHICKEN MUSHROOM & BLACK GARLIC SLICES (serves 4)
2 boneless, skinless chicken breasts
1 Knorr chicken stock pot
200ml hot water
1 tbsp olive oil
10g salted butter
half a medium onion, chopped finely
2 rashers of smoked streaky bacon, chopped finely
1 small carrot, diced finely
3" stick of celery, diced finely
half a tsp dried rosemary
sea salt & black pepper
1 mushroom, chopped finely plus 4 mushrooms, sliced
3 cloves of black garlic, chopped
1 heaped tbsp of plain flour
1 tbsp single cream
2 320g packs of Jus-Rol Puff pastry
1 beaten egg.
To make the filling, cut the two chicken breasts in half along their length, in order to reduce their thickness.
In a medium sized saucepan, add the water and chicken stock pot and heat until the stock pot has melted. Add the chicken and poach until just done. Remove the chicken to a bowl and reserve the stock.
In a frying pan, add the olive oil and butter and heat until the butter is melted.
Add the onion, bacon, carrot, celery and chopped mushroom and fry over a moderate heat until softened but not coloured. Add the rosemary and season with a pinch each of sea salt & black pepper. Add the sliced mushrooms and black garlic and continue to fry until the mushrooms have softened slightly.
Sprinkle over the plain flour and stir in. Reduce the heat under the pan, then add the reserved stock in small increments, stirring well in between each addition. You are looking for a thick sauce that coats the vegetables to a dropping consistency, but not runny, so you may well have unused stock left over.
Take each piece of chicken and, with two forks, shred the meat. Make sure to leave some of the chicken in small chunks, for texture. Add them to the pan with the vegetables as you go.
Stir the chicken into the sauce and add the single cream. Taste for seasoning and adjust if necessary.
Decant the filling into a bowl and refrigerate until perfectly cool.
Taking the two sheets of pastry, cut each into four equal sized rectangles.
Place two rectangles each onto baking trays that have been lined with greaseproof paper or baking parchment.
Paint the edges of the four pastry rectangles with beaten egg, then pile a quarter of the chicken mixture into each of these rectangles, taking care to spread the filling evenly across each piece.
Take an unfilled rectangle of pastry and place it over the chicken mix, making sure that the edges meet evenly. Press down lightly around the edges. You may wish to just trim off the corners, to give a rounded appearance. Crimp the edges together, or seal by pressing a fork into the pastry to leave a nice pattern.
Egg wash the tops of the four slices and don't forget to cut two little holes in the top to let the steam escape. Decorate the tops with a light sprinkle of freshly ground black pepper.
Place into a pre-heated oven at 180degC/350degF/gas 4 for 40-45 minutes, until the pastry is risen and evenly golden brown.
Serve with baby potatoes, vegetables of your choice and a yummy chicken gravy.