Serves 4
You’ll need: 1 packet Royco Creamy Mushroom Sauce; ½ ready roasted chicken, broken into bite-size chunks; 1 punnet button mushrooms, sliced; 30g fresh sage leaves, chopped; 1 tablespoon olive oil; 2ml sea salt; 1 packet ready-rolled puff pastry; 1 egg lightly beaten with 1 teaspoon of water.
How to:
Preheat oven to 200°C.
Prepare the creamy mushroom sauce according to the packet instructions.
Heat a large non-stick frying pan and add oil & mushrooms to the pan. Lightly salt mushrooms, and stir fry until mushrooms are cooked and the liquid has evaporated.
Mix mushrooms together with chicken, sage and sauce. Divide the mixture into four ramekins.
Roll out puff pastry and cut out rounds, ½ cm larger than the ramekin diameter.
Brush egg onto the ramekin rims and close with pastry lids. Make three slits in each lid for steam to escape. Brush tops with the remaining egg. Bake for 30 min, until the pastry is risen and golden.
Serve with kettle fried chips and a green salad.
For more recipe inspiration, visit royco.co.za
