225g button mushrooms, sliced
1 med chicken breast cut in 1.5cm / 1/3 inch cubes
2 dsp plain flour, approx
full milk
part of a chicken stock cube
sallt and ground white pepper
sheet of ready made puff pastry
40g butter
40ml oil plus a splash
Salt and pepper the chicken chunks and leave.
Melt the oil and butter in frying pan then add the sliced mushrooms and cook through. Crumble in about half the stock cube and cook in to the mushrooms. Sprinkle over the plain flour and cook for about a minute always stirring the mushrooms to get them all covered. Slowly pour in the full milk until you get a thick sauce - a bit thicker than tomato ketchup consistency - and there is enough to cover everything. You might need more flour and milk, bit by bit. Have a taste and if required crumble in more of the stock cube or even a pinch of salt. Set aside.
In another pan add a splash of oil and cook the chicken till it starts to brown at the edges.
Put the mushrooms back on a low heat then add the chicken and heat through. Once done transfer to a dish and leave to go cold in the fridge.
Lay out the sheet of pastry and divide in half lengthways and sideways to get four oblong sheets. I use scissors to cut along the dividing lines so that each pasty sheet is on its own piece of backing paper from the pack. Line them up short sides nearest you and paint a line of milk round the outside. Plop the filling in the half nearest you, enough so that it will be full, then pull the furthest edge down and seal all the way round then crimp with a fork. Place on baking sheet, wash with milk, then bake for about 30 mins at 180 ºC or until golden brown.
Any leftover filling can be used as sandwich spread. Try a bit of curry powder in it to get Coronation Street chicken.
