-
1
Trim the chicken into even-sized pieces, roughly 1/2 inch (1 cm) squares.
-
2
Melt the butter in a medium-sized saucepan and fry the chopped onion over a medium heat until it has turned pale gold about 4 minutes.
-
3
Using a draining spoon, remove it to a plate.
-
4
Turn the heat up to high and add the strips of bacon and fry these, tossing them around a few times, for about 4 minutes until they are really crisp.
-
5
Transfer the bacon to join the onion on a plate and start to fry the chicken in the bacon fat, for about 2 minutes.
-
6
Return the onion and bacon to the saucepan.
-
7
Using a wooden spoon, and keeping the heat at medium, sprinkle in the flour and stir it in to soak up all the juices.
-
8
Add the chicken stock a little at a time, stirring as you add until all the stock has been incorporated.
-
9
As it comes to simmer, it will have thickened to a creamy sauce.
-
10
Add the mushrooms, season well and then let it simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time.
-
11
Finally, stir in the creme fraiche and parsley, taste to check the seasoning and then leave it aside until it is completely cooled (preferably chilled).
-
12
This can be done well ahead of time, but when you want to make the puffs, pre-heat the oven to gas mark 6, 400u00b0F (200u00b0C).
-
13
Allow the pastry to come to room temperature?
-
14
this will take about 10 minutes?
-
15
then carefully unroll the sheet of pastry.
-
16
Roll pastry to approx 3mm thickness and then cut out 10cm (4inch) circles from the pastry.
-
17
Place a spoonful of filling into the center of the circles.
-
18
Brush the edges with the beaten egg yolk, and fold in half and pinch the seam.
-
19
Before cooking, brush the whole lot thickly with a beaten egg yolk.
-
20
They will need to go on to a greased baking sheet and bake on a high shelf in the oven for 20-25 minutes or until they are a rich golden brown.
