Chicken and mustard puff pockets

Chicken second courses

This recipe has roots in a Dutch Mustard soup - "Zaanse Mosterdsoep'' from the North of Holland. It uses Zaanse mustard - a coarse, wholegrain mustard made of yellow and brown mustard seeds. The first time I tried the soup, I made a large batch and ended up using the leftovers as a sauce with steak and in a pasta bake. This recipe combines the warmth, spice and creaminess of the soup, with chicken and bacon bits...all wrapped up in light, flaky puffy pastry. Eet smakelijk, Dutch for - Enjoy your meal!"