Individual mushroom and chicken mousse bombes

Ingredients

• 500g of puff pastry
• 12 large field mushrooms
• 8 oyster mushrooms, or chestnut mushrooms if unavailable
• 1 bunch of chives, finely chopped
• 1 tsp truffle oil
• 1 egg yolk, beaten, to glaze
• 1 chicken breast, roughly chopped
• 1 egg white
• salt
• pepper
• 1 pinch of cayenne pepper
• 100ml of cream
• 1 egg
• 75g of plain flour
• 200ml of milk
• 1/2 tbsp of chives, chopped
• salt
• pepper
• 250g of chicken wings, chopped
• 2 shallots, sliced
• 50g of button mushrooms, sliced
• 3 garlic cloves, roughly chopped
• 1 tsp sherry vinegar
• 100ml of Madeira
• 250ml of veal stock
• 250ml of chicken stock
• 1 bay leaf
• 1 sprig of thyme
• 2 tsp double cream
• 10g of butter
• olive oil
• salt
• pepper

Instructions

1. To make the sauce, sauté the chopped chicken wings in a large pan with a little olive oil until golden brown, then drain and reserve. Add the button mushrooms and shallots to the pan and allow to soften before adding the garlic. Once lightly coloured, deglaze the pan with the vinegar, then add the Madeira and let the liquid reduce by half
2. Return the chicken wings to the pan with the stocks and herbs and cook gently for an hour. Strain the liquid into a clean pan, return to the heat and simmer until reduced by half. Whisk in the cream, butter and some seasoning and keep warm
3. For the pancake mixture, in a large jug, whisk the egg into the plain flour, then whisk in the milk, chives and some seasoning. Cover and rest in the fridge for at least 30 minutes
4. While this rests, make the chicken mousse by blitzing the chicken with a hand blender until smooth. Add in the egg whites and blitz again until the mixture is glossy, then season with salt, pepper and a pinch of cayenne pepper. Add the cream and continue to pulse until combined and smooth. Transfer to the fridge until needed
5. Cook the pancakes by pouring a thin layer of the mixture into a hot pan. When the base has set, flip the pancake and lightly cook the other side. Repeat to make four pancakes and set aside, separated by layers of baking parchment
6. For the filling, trim the stalks off the field mushrooms and sauté in a pan until softened, then allow to cool on kitchen paper. Repeat with the oyster mushrooms, trimming off the stalks and sautéing in the same pan. Leave to cool, but keep both mushrooms separate
7. Roughly chop the oyster mushrooms and add to a bowl with the chopped chives, truffle oil and 4 tbsp of the chicken mousse. Fold together until combined
8. Place a large spoonful of the mousse mixture into the centre of each pancake, then top with 3 field mushrooms and wrap the pancake around the filling to form a parcel. Repeat for all four pancakes
9. Divide the pastry into four, then roll out each piece to a rectangle of about 3mm thickness. Cut each rectangle in half (so you have eight pieces of pastry) and trim to make eight circles (or use a 10cm pastry cutter). Place a pancake parcel into the centre of one piece and brush the edges with egg yolk. Top with another piece of pastry and press down gently on the edges to seal
10. Repeat with the other three parcels, then transfer to a baking tray and place in the fridge to firm up
11. Preheat the oven to 180°C/gas mark 4
12. Bake the pastry bombes for 30–40 minutes until golden brown, then serve with the warm Madeira sauce