Ingredients

Steps

• Soak dried mushrooms in hot water for 30 minutes.
• Preheat the oven to 200°C.
• Shred and finely chop the chicken meat.
• Slice shallots and mushrooms finely.
• Sauté shallots in oil until soft, stir in flour, and slowly add stock.
• Add mushrooms and sauces, simmer for 5 minutes, then mix in chicken and coriander.
• Roll out pastry, cut into squares, fill, and trim into circles.
• Brush with egg wash and bake for 20 minutes until golden.
• Serve with the julienned mange tout.