Chicken, Porcini Mushroom and Pâté Pies

cook 30 mins
  • 40 g (1 1/2 oz) dried porcini mushrooms, chopped
  • 250 g (8 oz) ready-rolled puff pastry
  • beaten egg, to glaze
  • 4 chicken breasts, each about 125 g (4 oz)
  • 125 g (4 oz) Ardennes pâté
  • 25 g (1 oz) butter
  • 150 ml (1/4 pint) white wine
  • 150 ml (1/4 pint) double cream
  • 2 tablespoons chopped parsley, to garnish
  • Soak the porcini mushrooms in 150 ml (1/4 pint) boiling water for 10 minutes.
  • Cut the puff pastry into 4 diamond shapes and make 3 small incisions in the top. Place on a baking sheet, brush with beaten egg and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until golden and puffed.
  • Meanwhile, make large slits in the side of each chicken breast. Cut the pâté into 4 slices and put a slice inside each chicken breast. Divide the mushrooms in half. Put a quarter of one half inside each chicken breast and tie with string. Heat the butter in a large frying pan and cook the chicken breasts over a high heat for 5 minutes on each side until golden.
  • Pour in the white wine and remaining mushrooms and bring to the boil. Reduce the heat, turn over the chicken breasts, cover and simmer for 5 minutes. Remove the chicken from the pan and place on 4 warmed serving plates. Add the cream to the pan, heat for 1 minute and spoon over the chicken. Place a pastry top on each and garnish with chopped parsley.
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