Certainly! Here’s a quick and easy recipe for Air-Fryer Chicken & Mushroom Pastry Parcels that you can whip up in no time:
Ingredients:
- 200 g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon English mustard powder
- A pinch of cayenne pepper
- 75 g unsalted butter (cold)
- 120 g mature Cheddar cheese (coarsely grated)
- 1 bunch of chives (finely chopped)
- 70 ml milk, plus extra for brushing
- Olive oil (for greasing the air fryer drawer)
- 1 x 320 g sheet of puff pastry
- 4 skinless free-range chicken breasts
- 1 free-range egg
- 1 heaped tablespoon wholegrain mustard
- 150 ml white wine
- 150 ml single cream
- Optional: extra virgin olive oil
- 80 g watercress
Instructions:
- Scrub, trim, and halve the carrots. Toss them with 1 tablespoon of olive oil, sea salt, and black pepper. Roast in the smaller air-fryer drawer for 35 minutes at 200°C, shaking halfway.
- Roughly tear any larger mushrooms and toss them with 1 tablespoon of olive oil. Place them in the larger drawer along with 2 unpeeled garlic cloves. Cook for 15 minutes at 200°C or until golden.
- Squeeze the garlic from their skins, then finely chop and mix everything together.
- Finely slice the parsley (stalks and all) and chop it into the mushroom mixture with the butter and a squeeze of lemon juice. Season to taste.
- Slice into the thickest part of each chicken breast to create pockets. Divide and stuff in the mushroom mixture, then shape the breasts back into their original form, sealing the stuffing inside.
- Unroll the puff pastry and slice lengthways into 4 strips. Wrap the pastry around each chicken breast, pressing lightly to secure it in place.
- Beat the egg and brush it all over the pastry. Place in the large drawer and cook for 20 minutes at 200°C or until golden and cooked through (you may need to work in batches).
- Meanwhile, place a non-stick frying pan on medium-high heat with the mustard and white wine. Allow to bubble and reduce by half, then pour in the cream and simmer until the sauce coats the back of a spoon.
- Serve the chicken and mushroom pastry parcels warm with the white wine sauce and a side of roasted carrots. Garnish with watercress.
Enjoy this elegant and flavorful dish! 🍽️
