Ingredients

2 packs of ready rolled puff pastry

3 beaten eggs

For the filling

400g cooked, shredded chicken

50g butter

1 carrot, diced

1onion, diced

2 celery stalks, diced

30g tomato paste

100ml brandy

400ml cream

salt & pepper

2 diced shallots

100g peas

5g each cayenne, nutmeg

1 egg yolk

Lemon juice and finely chopped parsley to season

Method

1. Cut out 12 x 100mm circles from the pastry sheet

2. Cut out smaller 50mm circles from 6 of them and you'll be left with 6 pastry rings

3. Brush egg wash over the remaining 6 larger circles and cut diagonal slashes in to them

4. Sit the 6 x rings on top of each large circle

5. Brush with egg wash, bake at 200°C for 30 minutes, move to the bottom shelf for final 10mins

6. Filling - Fry veg 4 minutes gently in butter, add tomato paste, cook for a further 5 minutes

7. Add the cream, bring to boil then simmer for 5 minutes

8. Pass the sauce into a clean pan

9. In a separate pan, gently fry the shallots in the rest of the butter and cayenne and nutmeg

10. Add chicken and brandy, now add the sauce and peas

11. Add a little sauce to the yolk in a bowl, then spoon in and mix with the main dish

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com and we could show it on Sunday morning