ADVERTISEMENT
Preheat your oven to 200°C (390°F).
In a pan over medium heat, sauté the onion until translucent. Add the chicken pieces and cook until they are no longer pink.
Add the mushrooms to the pan and cook until they release their moisture and soften.
Stir in the cream cheese, parsley, herbes de Provence, salt, and black pepper. Cook for another 2–3 minutes, allowing the mixture to become creamy and well combined. Remove from heat and let it cool slightly.
Roll out the puff pastry and cut into rounds or squares large enough to hold the filling.
Place a spoonful of the chicken and mushroom mixture onto each piece of pastry. Fold the pastry over the filling to form a pie shape, pressing the edges to seal.
In a small bowl, whisk together the egg yolk and milk to make an egg wash. Brush this over the tops of the pies for a golden finish.
Place the pies on a baking sheet lined with parchment paper.
Bake for 15–20 minutes or until the pastry is puffed and golden brown.
Remove from the oven and let cool slightly before serving.
Serving and storage tips:
ADVERTISEMENT
