Ingredients:

  • 2 corn-fed chicken fillets, skins removed
  • 75g mushroom medley
  • 375g fresh puff pastry, ready rolled
  • 100g asparagus tips
  • 50g butter
  • 1 egg, beaten

White wine sauce:

  • 25g butter
  • 25g flour
  • 150ml Oyster Bay Sauvignon Blanc
  • 150ml double cream, warmed

Mango and pineapple sauce:

  • 150g mango, chopped
  • 150g pineapple, chopped
  • 100ml double cream
  • 100ml chicken stock
  • Melt butter, add chicken fillets and fry gently for five minutes each side, place to one side to cool.
  • Fry mushrooms for two minutes, drain and put with chicken fillets. Melt butter for white wine sauce and stir in flour, cook for two minutes, add wine and cream and continue stirring into a smooth thick sauce, then leave to cool.
  • Blend mango and pineapple until smooth, place in pan, add chicken stock, simmer until reduced then add cream and leave to cool.
  • On a floured surface unfold pastry, cut in half lengthways, place chicken fillets at bottom of each length of pastry, and arrange white wine sauce, mushrooms and asparagus.
  • Brush pastry around fillets with beaten egg; fold pastry over to cover the fillets.
  • Cut around the fillets in a heart shape and crimp edges of pastry. Place on baking tray, brush with remaining beaten egg and bake in a pre-heated oven for 25 to 30 minutes at 190C/375F/Gas 5 until golden brown.
  • Arrange heart shape en croute on a large plate and pour the cooled mango sauce around the edge and serve.