Step 1

Preheat oven to 200°C. Grease and baking paper line 2 large oven trays.

Step 2

Heat a medium frying pan over a high heat, add oil and when hot add the onions. Cook for 1-2 minutes, add bacon and mushrooms and cook for 3-4 minutes or until bacon is slightly crisp. Set to one side.

Step 3

Place butter in a medium saucepan over a medium heat. When foaming, whisk in flour to a smooth paste. Whisk in milk and cream and bring to the boil, whisking, until the mixture is thick and smooth. Stir through cheese, then add chicken, thyme and bacon mixture and mix to combine. Season with salt and pepper to taste.

Step 4

Place 4 sheets of puff on a flat surface. Mark out 9 even squares in each, making 3 lines one way and 3 the other way. Fill the centre of each square with 1 tablespoon of chicken mix. Brush the exposed pastry with lightly beaten egg. Cut the remaining 4 sheets of puff into 9 squares. Place a square of puff on top of each filled square and using lightly floured fingers, press the areas free of mix together to seal. Repeat with remaining pieces of puff.

Step 5

Arrange puffs on baking trays, leaving a few centimetres between each and brush with more egg. Bake for 20-22 minutes or until pastry is crisp and golden. Leave to cool slightly before serving.