4 chicken breasts
1 red onion
fresh thyme
fresh chive
2 shallots
single cream
1 glass-red wine
1 clove garlic
4 slices dry cure bacon
2 large flat mushrooms
olive oil
pre-made puff pastry
egg wash

Dice chicken into medium size, slice shallots into 4, thinly slice garlic, mushrooms, bacon and onion. fry chicken with oil for 4 min, add garlic, shallots, onion and bacon.

Fry for a further 4 minutes. Add mushrooms, chives and thyme and simmer for 4 minutes. Add cream and wine and simmer for 10 minutes.

Meanwhile, roll out the pastry into two sheets about 1 inch thick. Lay 1 sheet into a greased, deep baking tray.

Spread chicken mixture onto the first sheet of pastry in tray and then place the other sheet of pastry on top.

Fold all edges in and lightly coat with egg wash.

Bake in oven for 30-40 minutes at 400°F or 200°C.

Serving suggestions: New potatoes, green beans, roast potatoes

Submitted by: Chef Danny Morris