Ingredients
1 kg chicken fillets (diced or whole)
1 tsp dried thyme
1 tsp dried sage
1 tsp granulated garlic
1 tsp sea salt
1/2 tsp cracked black pepper
1 block of shop bought shortcrust pastry
400g diced mushrooms
1 diced onion
1 large glass of white wine
1 tbsp Worcester sauce
1 beaten egg (for eggwash)
Method
- Add the chicken and seasonings to a food processor and mix until a sausage meat like consistency
- Wrap the mixture tightly in cling film and roll into a cylinder shape (around 3” thick) and refrigerate
- Fry the onion and mushrooms for 5 minutes, then add the white wine and Worcester sauce, then reduce until the wine has evaporated and the mixture is dry. Allow to cool
- Roll out the pastry to around 2-3mm thick and spread the onion and mushroom mix on to the pastry evenly
- Place the chicken mixture on top of the pastry and fold the pastry over it until it is all covered, crimp the ends with a fork and cut off any excess then brush with the egg wash.
- Cook in the oven on a tray lined with parchment paper at 190c for 1 hour or until the chicken has reached at least 74c internal
- Serve with seasonal veg and lashings of chicken gravy