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Chicken with sausage and lentils in puff pastry

Chicken with sausage and lentils in puff pastry

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This version of a classic chicken in pastry dish is given a kick by stuffing the chicken breast with spicy chorizo sausage, lentils and sundried tomato paste.

Ingredients

1 x 500g block frozen puff pastry, thawed
60g (2 1/2oz) green lentils (cooked weight - allow half weight in dried form and cook according to pack instructions)
50g (2oz) chorizo sausage, diced
25g (1oz) sundried tomato paste
4 chicken breast fillets, skinned
Salt and black pepper
Beaten egg to glaze

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Method

Preheat oven to 220°C/425°F/gas 7. Combine lentils with the chorizo and tomato paste. Take each chicken breast and slit them horizontally through the thickest part, open out and flatten with the flat of your hand. Divide the lentil mixture between the breasts, spread over surface and roll up from widest end.
Roll out the pastry to a rectangle about 16in x 14in, then cut into 4 equal rectangles. Lay each rolled chicken breast on a piece of pastry, brush edges with beaten egg and bring up sides to meet in middle of chicken. Press together firmly to seal, turn over and press and seal the ends, knock up and flute if you like.
Make slits in the top of each parcel, brush with beaten egg and decorate with leaves or other shapes cut from the pastry trimmings. Bake for 20-25 mins until the pastry is risen and golden brown.

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