• Start well ahead to prepare the chicken, if it has the bone in remove them.
• Cut each breast in half to make two large, flat, thin rounds of meat.
• You should now have 12 chicken pieces; roll each piece tightly into a sausage shape.
• Dust each piece with flour. In a large heavy casserole sauté them in 2 tablespoons oil and 50g butter until golden brown, season with salt & pepper
• Skim off any excess fat then pour the stock over the chicken and cook gently for 20 minutes Now allow to cool completely, this is important.
• Slice the mushrooms thinly and sauté in2 tablespoon oil and 25g butter until golden. Season with salt & pepper and moisten with 6 tablespoons of the madeira, allow to cool.

To Make the Sauce

• Melt 25g butter in a heavy pan add 45g flour and stir over a moderate heat until it's a deep golden colour. remove from the heat and beat in the remaining madeira and the juices from the cooked chicken. Return the pan to heat and stir in the cream. Bring to the boil stirring all the time. Fold in half the mushrooms and simmer for 20 minutes longer. If the sauce become too thick add a little more stock. Set aside.
• Heat the oven to 220ºC/Gas 7 Divide your pastry into sis pieces. Roll each piece out to an 18cm/7inch square
• Place one piece of breast and one piece of thigh diagonally on each pastry square. Cover with 1/6th of the remaining mushrooms (you can drizzle on a little mushroom juice if you wish) Then fold one corner of the pastry up over the filling, continue to fold over the other corners so they all meet together in the middle like an envelope. Brush the seams with beaten egg and seal tightly.
• Arrange the pillows on a baking sheet seam side down, glaze the tops with beaten egg and decorate as shown in my video.
• Bake 20 - 25 minutes until the pillows are well risen and golden. Re-heat the sauce and serve with the pillows.