Pithivier of chicken, squash and sage

by Sally Abé
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Ingredients

Store Cupboard

  • 2 puff pastry blocks
  • 500ml of chicken stock
  • 2 egg yolks, beaten for glazing
  • salt
  • plain flour, for dusting

Fresh Meat

  • 250g of chicken breast

Fruit & Vegetables

  • 1 butternut squash, neck end only
  • 100g of portobello mushroom
  • 100g of spinach

Salad & Fresh Herbs

  • 10g of sage, finely sliced

Oils & Vinegars

  • olive oil