Step 1

Preheat oven to 180C.

Step 2

Pan fry chicken and bacon in a lightly sprayed frying pan until golden brown and cooked thoroughly. Remove and set aside.

Step 3

In same pan, stir fry mushrooms, onion and garlic for 2 - 3 minutes.

Step 4

Add cream and simmer until cream reduces to a sauce.

Step 5

Cut pastry sheets in halves to make two triangles from one sheet. Place on lined baking tray.

Step 6

Heap spoonfuls of chicken and bacon onto half of each triangle, leaving a 1cm border around edges. Spoon mushroom sauce over chicken and bacon.

Step 7

Fold over triangle, sealing edges carefully to form a completely sealed smaller triangle. Brush lightly with egg mixture.

Step 8

Bake until golden and puffy, approximately 20 minutes. Pour remaining mushroom sauce over the top of each puff just prior to serving.