Chicken And Mushroom Pastry

1. 1

   Oven at 180C

2. 2

   1. chop up mushroom and onions and fry gently in oil till soft

3. 3

   2. sear chicken pieces in frying pan - no need to cook right through.

4. 4

   3. Roll out pastry to about 5mm thick - about 60cm x 40cm - put on greaseproof paper

5. 5

   4. arrange chicken, then mushroom mixture, plus apricots & almonds in layers in centre of pastry

6. 6

   5. Carefully roll pastry around chicken mixture, seal ends, roll onto baking sheet & glaze with egg & milk

7. 7

   6. Bake for about 20 mins until pastry cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.