Chicken Puff Kiev (Australia)

Directions

Cream the butter, garlic, shallots, parsley, Worchestershire sauce and pepper together and shape into a 28cm (11") oblong.

Wrap in foil and freeze until firm.

Pound out chicken breasts until very thin with a meat mallet or rolling pin.

Cut frozen butter mixture into 4 equal portions.

Place 1 portion in the center of each chicken breast and fold chicken over butter so that it is completely encased and makes a roll shape.

Cut pastry sheets in half and place a chicken roll on each strip of pastry.

Roll up firmly.

Place seamside down on a greased baking sheet.

Glaze with milk or cream and bake at 230C (450F) for 20 to 25 minutes or until pastry is golden brown.