Ingredients 4 Chicken Breasts (skin removed) 100g / 4oz Streaky bacon (rind removed) 100g / 4oz Button Mushrooms sliced 1 Onion finely chopped ¼ ltr / ½ pt Chicken Stock 1 teaspoon chopped Parsley 350g / 14oz Puff Pastry

Equipment for Baking:  30oz Deep Pie dish Tray for baking in case of spillage Shelf: 2 Setting: Fan Temperature: 200ºc for 30 minutes reduce to 170ºc to complete the cooking for a further hour Serves: 4

Method

1. Cut the chicken into 1 ½  x 1 inch pieces / 4cm x 2 ½ cm pieces.

2. Season with black pepper.

3. Wrap each piece of chicken in streaky bacon.

4. Layer with the sliced mushrooms, diced onion and chicken in the pie dish.

5. Cover with cold stock (cold stock is important to prevent the fat in the pastry from melting).

6. Cover with the puff pastry, first making a collar and then the top.

7. Egg wash.  Allow the pastry to rest in the refrigerator for approx 30 minutes.

8. Bake in a hot oven to rise and set the pastry, reduce the temperature to cook the meat thoroughly.