Split the chicken breasts in half length wise and season with salt and pepper. Sprinkle over the chopped rosemary. Lightly grill the chicken breasts on both sides and put aside to cool. Mix the chopped gammon and mozzarella together and use to sandwich the grilled chicken pieces. Next, heat the olive oil in a frying pan, and cook the chopped mushrooms with a clove of garlic. You can now start putting the dish together. Cut the dough into squares pieces large enough to wrap the chicken in. Divide the mushrooms on the puff pastry and sit the sandwiched chicken on top. Wrap the chicken with the puff pastry and turn the folding flaps underneath. Brush with the beaten egg and bake in a moderate oven at 170c until the pastry is nicely browned and crispy. Serve with tomato sauce and fresh vegetables.

Suggested accompanying wine: DELICATA Victoria Heaghts Chardonnay D.O.K. Gozo