No-roll chicken pastry wraps

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1. 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.
2. Unroll the 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.

Per serving

624 kcalories, protein 42g, carbohydrate 35g, fat 36 g, saturated fat 12g, fibre 1g, salt 1 g

'This turned out to be comforting, like a pie, but without the usual fiddle. I was surprised I didn't have to cook the chicken beforehand. I thought the juices would run and that the pastry would come apart, but it worked well.'

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• Jenny

  19 December 2007

  Jenny rated and commented on this recipe

  

  really pleased with how lovely and juicy the chicken was, and the pastry surprisingly un-soggy!

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• Nicky

  10 March 2008

  Nicky rated and commented on this recipe

  

  Made this for a "ladies who lunch" meal. Very easy to make and everyone thought it was delicious. I added a little tarragon and lemon juice to the mushrooms which (I think!) worked well. Next time I will add more seasoning.

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• local_laydee

  09 March 2009

  local_laydee commented on this recipe

  I made a variation of these. Basically cooked the mushrooms etc as above, then sliced sideways into the uncooked chicken breast to create a 'pocket' (almost like you would cut a baguette) then stuffed it with the mushroom mixture, no oil required. Wrapped the chicken in ready rolled puff pastry so it was a completely covered parcel and then brushed it with the egg. Popped it in the oven for 25 mins and voila! As there is no opening in the pastry the heat stays in it and keeps the chicken moist (kind of resulting in steaming it I think??). Also made a nice sauce by adding 2 tablespoons of wholegrain mustard to a large glass of white wine in a hot pan - allow the wine to reduce until the alcohol smell disappears, then add about 250ml of double cream and simmer for about 10 mins. It went down a treat with the chicken parcels!

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• helenmary

  16 September 2009

  helenmary rated and commented on this recipe

  

  Excellent, lovely flavours. Took longer to cook in a fan oven than 30 mins

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Ingredients

• 4 tbsp olive oil
• 200g pack chestnut mushrooms , sliced
• handful parsley leaves, chopped
• 1 plump garlic clove , crushed
• 375g pack ready-rolled puff pastry (make sure it's rectangular, not round)
• 4 skinless chicken breasts (about 140g/5oz each)
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 40 50 mins

Cook 30 mins

Ingredients

• 4 tbsp olive oil
• 200g pack chestnut mushrooms , sliced
• handful parsley leaves, chopped
• 1 plump garlic clove , crushed
• 375g pack ready-rolled puff pastry (make sure it's rectangular, not round)
• 4 skinless chicken breasts (about 140g/5oz each)
• 1 egg , beaten

Per serving

624 kcalories, protein 42g, carbohydrate 35g, fat 36 g, saturated fat 12g, fibre 1g, salt 1 g

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