Ingredients
1 (about 250g) chicken breast fillet
500ml chicken stock
10g butter
80g rindless bacon, coarsely chopped
½ brown onion
¼ cup white wine
Pinch of ground nutmeg
2 tbs chopped fresh continental parsley
5 sheets (25cm x 25cm) frozen puff pastry, just thawed
1 egg, whisked lightly
Method
1. Place the chicken in a saucepan and cover with stock. Bring to a simmer over medium heat. Reduce heat to low. Simmer for 20 minutes or until chicken is cooked through. Set aside to cool. Reserve two tablespoons of the poaching liquid. Discard the remaining poaching liquid. Finely shred the chicken.
2. Heat the butter in a medium non-stick frying pan until foaming. Cook the bacon and onion, stirring, for 5 minutes or until the bacon is crisp. Add the wine and cook for 2 minutes or until the liquid has reduced. Add the chicken and nutmeg. Season with pepper. Stir in the parsley. Transfer to a bowl. Add reserved poaching liquid. Set aside to cool.
3. Preheat oven to 220°C. Use a 7cm-diameter round pastry cutter to cut 24 discs from the pastry. Line twenty-four 40ml capacity patty pans with pastry discs. Divide the chicken mixture among pastry cases. Use a 5.5cm-diameter round pastry cutter to cut 24 discs from the remaining pastry. Top each pastry with a pastry disc. Use a fork to press edges to seal. Brush tops with the egg.
4. Bake for 20 minutes or until light golden.
Pro Points - 2 points per pastry.
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