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1
Preheat the oven to 400F-420F (200C-220C).
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2
Stew the mushrooms and heavy cream on medium heat for about 10 minutes or until cream is almost over and leave to cool.
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3
Once the mushrooms are already cooled, mix all ingredients, except puff pastry and egg white and leave to cool.
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4
Using a sharp knife, cut puff pastry into 4 equal squares and then into triangles - 8 triangles for each crust.
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5
Take 8 triangles and arrange the wide ends in the center in a circle on your baking sheet or dish in which the wreath will be baked.
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6
Take the remaining 8 triangles and line up the wide ends to the wide ends of the first 8 triangles. The points of the second 8 triangles should face the center of the circle.
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7
Spoon the chicken mixture in a circle, where the wide ends meet.
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8
Weave the dough - outside pieces first, tucking the ends of the triangle underneath the chicken mixture.
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9
Weave the inside pieces also, , tucking the ends underneath the wreath.
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10
Brush over the pastry wreath with the lightly beaten egg white.
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11
There will be portions of the chicken mixture visible which is fine - that will not be fall apart while baking :) and afterwards it's looking very tasty.
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12
Bake in preheated to 400F-420F (200C-220C) oven for about 25-30 minutes or until golden brown.
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13
Remove from oven and cool well before moving the wreath.
