PUFF PASTRY PACK RECIPES

Steps:

• Unwrap both the puff pastry sheets and cut into 8 squares (4 from each sheet).
• Place 1-2 tablespoons cherry pie filling in the center of each square. 
• Brush the edges of the square with water.
• Fold the puff pastry from one corner to the other in a triangle shape, enclosing the filling inside. 
• Use a fork to press and seal the edges together OR you can just pinch all along the edges tightly, which is what I did.
• Place them on a cookie tray, lined with parchment paper.
• Optional: In a small mixing bowl, whisk together egg and water. Brush this on ton top of each pastry. Sprinkle sanding sugar on top.  
• Bake at 375 degrees F for about 20-25 minutes or until pastry is golden brown.

Steps:

• Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
• Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
• With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
• Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
• Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.