Chicken, Sage and Cheddar En Croute

1. 1

   Preheat the oven to 200 degrees centigrade.

2. 2

   Open out the pastry onto a lightly floured board and roll out slightly so its large enough to cut into 4 15x20cm rectangles.

3. 3

   Spread the centre of each rectangle with the mustard and place a chicken fillet in each.

4. 4

   Season with salt and pepper then place 2 sage leaves on each fillets.

5. 5

   Scatter the cheese evenly over each fillet, then dampen the edges of the pastry with a little water.

6. 6

   Fold the pastry over to enclose the filling, squeezing together the edges between finger and thumb to ensure no melted cheese can escape during baking.

7. 7

   Transfer the parcels to a baking sheet, seam side down, then brush each with a little milk.

8. 8

   Bake for 35 minutes until the pastry is crisp and deep golden and the chicken has cooked through.

9. 9

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.