Ingredients
Method
1.Preheat oven to very hot, 220°C.
2.In a large frying pan, heat oil on medium. Sauté fennel, mushrooms, onion and garlic for 4-5 minutes until tender. Add chicken and cook, stirring, for 4-5 minutes until golden. Set aside.
3.In a small saucepan, combine cream and flour, stirring until smooth. Gradually add stock. Stir on medium heat until mixture thickens and boils. Reduce heat to low, then simmer for 3 minutes.
4.Mix sauce into chicken mixture in pan with parsley and mustard. Season.
5.Divide mixture between four 1½-cup ramekins. Place pastry quarters over each. Decorate with pastry offcuts, brush lightly with egg and sprinkle with fennel. Place on oven tray and cut a small slit in each pastry top. Bake for 15-20 minutes. Serve with salad.