Roll out pastry to rectangle approx 35cm x 25cm leaift onto baking tray and leave to rest
Flake cooked chicken into bite sized pieces and place into a large bowl
Melt butter in a frypan add chopped onion, garlic and chopped bacon and mushrooms sliced, cook until the onion is cooked but not brown, add to chicken along with beaten eggs, cream, herbs, salt and pepper
Mix together gently
Place onto the pastry lengthwise down the middle
Brush the edges with egg glaze and fold over one long side of pastry over the chicken mixture and then fold the remaining side over the top press the ends firmly together and fold the ends in as you would a parcel
Cut three slits in the top and brush the parcel with the egg glaze.
Cook in the preheated oven at 250 degC for 10 minutes and then reduce the temp to 220 deg C and cook for a further 20 miutes
Slice and serve
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