Ingredients

ready made shortcrust pastry (about 750g for 12 portions)

2 packs of mushrooms

2 packs of chicken fillets (or breast and cut up a bit)

onion

dried apricots

almonds

oil

egg & milk to glaze pastry

Preparation

Oven at 180C

  1. chop up mushroom and onions and fry gently in oil till soft
  2. sear chicken pieces in frying pan - no need to cook right through.
  3. Roll out pastry to about 5mm thick - about 60cm x 40cm - put on greaseproof paper
  4. arrange chicken, then mushroom mixture, plus apricots & almonds in layers in centre of pastry
  5. Carefully roll pastry around chicken mixture, seal ends, roll onto baking sheet & glaze with egg & milk
  6. Bake for about 20 mins until pastry cooked.