These are chicken breasts coated in herbs and mascarpone before being wrapped in puff pastry along with the mushrooms and baked.
The recipe is adapted from Limoncello and Linen Water by Tessa Kiros.
Ingredients:
Makes 4 large pies
2 x 320 g puff pastry sheets
400 g chicken breast fillets, cut into bite size pieces
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
100 g mascarpone
200 g fresh mushrooms
1 big garlic clove, crushed
1 egg for brushing
season to taste
Method:
Season the chicken breast chunks well on all sides. Heat some oil in a frying pan and when hot add the chicken. Cook in batches until nicely golden on all sides.
Remove to a plate to cool.
Heat some more oil in the same frying pan and add the garlic, and sautee for 1-2 minutes until slightly golden.
Add the chopped mushrooms and sage. Cook stirring until mushrooms are reduced in size and all liquid evaporates.
Season with a little salt and remove from the heat. Leave to cool completely.
Cut each sheet of the pastry into 4 equal parts. Arrange 4 of them on two lined baking trays.
Mix the remaining herbs into mascarpone with a little salt, spread one-quarter onto the middle of each rectangle.
Put 1/4 of the chicken, then 1/4 of the mushrooms on top of each pastry. Brush the edges with some beaten egg.
Cover with the remaining 4 rectangles of the pastry, crimp the edges and press them firmly with a fork to seal.
To make them look more attractive, you can make few slashes with a sharp knife across the surface. Be sure you don't cut through the pastry.
Brush with the beaten egg and bake in a preheated oven on 190 C (170 fan) for about 25-30 minutes until the pastry is puffed, golden and glossy.
Remove from the oven and rest for 10-15 minutes before serving.
Serve and enjoy!
Bon Appetit!
