For the filling I sautéed some finely diced onion, with a half capsicum, a few slices of prosciutto, a sliced mushroom and a clove of crushed garlic, then added the diced chicken and cooked just enough to brown the chicken all over. The filling mixture was then transferred to a mixing bowl where I added a cup of ricotta, two tablespoons of roughly chopped fresh parsley and seasoned with a little salt and pepper. The filling was then encased in puff pastry and baked for 20 minutes in an oven set to 190C.
A big thank you to my gorgeous wife for buying me my fantastic new apron! Go Dockers!