Chicken Puffs With Sausage - patty shells

Method

• Place package of patty shells in refrigerator for at least 8 hours to defrost.
• Season chicken thighs with salt and pepper to taste.
• Brown well in butter in a large skillet over medium heat.
• Add broth, cover and simmer for 30 minutes or until tender.
• Remove chicken from pan and cool.
• Add mushrooms to pan and simmer for 3 minutes.
• Blend flour, salt and pepper into mushroom mixture.
• Add 1 cup light cream and wine and stir over medium heat until thickened.
• Cool.
• Remove bones, skin and cartilage from chicken, leaving meat in whole piece.
• Place a sausage in each thigh.
• Roll each patty shell on a lightly floured pastry cloth into a 6-inch square.
• Place about 2 Tablespoons of mushroom mixture in center of each pastry square and top with a stuffed chicken thigh.
• Fold pastry over chicken and place seam side down on a greased baking sheet.
• At this point the packets can be refrigerated for several hours.
• Brush each packet with egg yolk mixed with cream and decorate with tiny pieces of pastry cut from remaining patty shell.
• Brush again with yolk mixture and bake at 400 degrees for 30 minutes or until golden.
• Serve with Sauce Madere.