Chicken in Puff Pastry

• 1½ lb (750 g) free-range chicken breast fillets
• Salt and pepper
• Butter

Season the chicken breast fillets with salt and pepper and fry in a little butter until cooked. Set aside and keep warm.

Draw a criss-cross design on the top of each pastry disc with the point of a sharp knife. Brush with beaten egg and bake in the oven at gas mark 6, 400°F (200°C), until well puffed and golden brown. Cut off the top to form a lid; scoop out the uncooked inside and disc