Cut the chicken into 4 thick pieces and seal in a non stick pan. Allow to cool slightly, and then cut the chicken into bite size pieces. Next, take the puff pastry sheet and cut into 6 cm squares. Brush the edges with a little of the beaten egg and pipe a drop of pate on each piece. Place a teaspoon of cooked mushrooms on top, a piece of sage and a bite size piece of chicken. Pull the edges of the pastry together on top of the chicken and pinch to close well. Brush with the remaining egg, sprinkle with sesame seeds and bake at 200°c for 15-20 minutes. Serve either hot or cold.

Serves 24

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