Heat a frypan to medium heat, add oil, season chicken breast and gently fry on both sides until lightly golden, then remove from pan and set a side.
Return frypan to the heat, add butter, onion and garlic, stir until translucent then add mushroom and sauté until lightly browned and softened, add cream, simmer and reduce until thickened then set aside to cool.
Lay puff pastry sheets on a clean work surface and cut diagonally in half, top with mushroom mixture and chicken, moisten the edges of the pastry with a little water then fold and press the edges together to seal tightly.
Turnover and lay on a lined baking tray, brush with egg yolk and bake for 30 minutes or until golden, serve with mashed potato and roasted carrots.
Tip: Peel baby carrots, season and toss in olive oil, add to the same baking tray as the chicken, remove from the oven and set aside when cooked.
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