Chicken, Sage and Cheddar En Croute

Delicious straight from the oven or cooled and packed into a lunch box or picnic basket with a simple green salad. If you are serving these hot, try pairing them with my cracked tapas patatas bravas.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 375  g  ready rolled puff pastry
• 4  boneless skinless chicken breasts
• 1  tablespoon Dijon mustard
• 8  fresh sage leaves
• 150  g  coarsely grated cheddar cheese
• 1  tablespoon milk
•  salt & freshly ground black pepper

Directions

1. Preheat the oven to 200 degrees centigrade. Open out the pastry onto a lightly floured board and roll out slightly so its large enough to cut into 4 15x20cm rectangles. Spread the centre of each rectangle with the mustard and place a chicken fillet in each. Season with salt and pepper then place 2 sage leaves on each fillets.
2. Scatter the cheese evenly over each fillet, then dampen the edges of the pastry with a little water. Fold the pastry over to enclose the filling, squeezing together the edges between finger and thumb to ensure no melted cheese can escape during baking.
3. Transfer the parcels to a baking sheet, seam side down, then brush each with a little milk. Bake for 35 minutes until the pastry is crisp and deep golden and the chicken has cooked through. Serve hot or cold.