Cornish pasty with chicken, mushrooms and tarragon

Cut the chicken breasts into 2 cm pieces.

Cut the mushrooms into ½ cm slices and finely chop the shallots and garlic.

Put 2 tbsp. of oil in a saucepan. Put the chicken pieces in the pan and brown them well. Add the shallots and let them fry for 2-3 minutes. Next, add the garlic and thyme and season with salt and pepper.

Add a glass of white wine and let it boil up. Add the dijon mustard and cream and stir well. Let it all simmer until the cream thickens and you have a nice creamy sauce. Season with salt and pepper.

Let the chicken and mushroom sauce cool down.

Roll out your puff pastry and cut out 4 circles, about 20 cm in diameter. Remove the excess dough.

Put a topped-up spoonful of your chicken/mushroom mix on each of your puff pastry circles. Brush the edge with water and fold it in half. Fold the edge and squeeze it so it closes completely.

Brush each pasty with an egg and prick a few holes in the ‘lids’ so the steam can come out.

Bake your pasty for 30-35 minutes until it’s  golden and crispy.

If you bake in a Forno, make sure it’s very hot.  Push the embers to one side and bake the pasty on the opposite side.

If you’re using a conventional oven, bake it at 185 degrees.