Preheat the oven to
fan 200C/conventional 220C/gas 7
with a baking tray inside. Heat
2 tbsp of the oil in a frying pan, add
the mushrooms and fry over a high
heat for 3 minutes until golden and
just cooked. Toss the parsley and
garlic into the mushrooms, season
generously with salt and pepper
and set aside to cool slightly.
pastry and cut it into quarters. Sit
a chicken breast diagonally in the
middle of each piece of pastry.
Spoon the mushroom mixture over
the chicken breasts and drizzle
over the remaining oil. Bring two
opposite corners of the pastry
together over the chicken and
mushrooms so they just overlap
and pinch together. Brush the
pastry with the egg. Carefully
transfer the parcels to the hot
baking tray using a fish slice and
bake for 30 minutes until puffed
up and golden. Leave to relax for
a minute or two before eating.
Serve with a green veg or salad.