Chicken Pastries

• 1 (about 250g) chicken breast fillet
• 500ml (2 cups) chicken stock
• 10g butter
• 80g rindless bacon, coarsely chopped
• 1/2 brown onion, finely chopped
• 60ml (1/4 cup) white wine
• Pinch of ground nutmeg
• 2 tbs chopped fresh continental parsley
• 5 sheets (25 x 25cm) frozen puff pastry, just thawed
• 1 egg, lightly whisked

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 2 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 pastry. Line twenty-four 40ml (2-tablespoon) 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.

Notes

• 
  Cook's tip: Leave enough time to let the chicken mixture cool before placing it in the pastry cases. If the mixture is too hot, the chicken pastries can become soggy.
  
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