In the morning…Don’t forget to leave the block of pastry out of the freezer to defrost, and then keep it cool in fridge. Heat oil in a stove top fry pan or wok. Cut chicken into bite size pieces adding to pan as you cut. Cook until no longer pink. Set aside in fridge. Combine the following ingredients in a small stove top pot in this order; cornstarch, Bisto, curry powder. Gradually whisk in consommé. Heat at medium until slightly thickened. Pour into ice cube tray and let cool. Freeze. Wash and slice green onion and slice mushrooms. Set aside separately in fridge.
When it’s dinner time…
Bring all four corners of the pastry to the top and pinch together. Pinch all four edges closed from the top down until well sealed. Place on a cookie sheet and bake in hot oven.
Set timer for 25 minutes. They are golden brown when ready.
Wash strawberries and thread onto skewers. Set out a bowl of vanilla yogurt for dipping.
Place skewers on dinner plates and serve with the Chicken en Croute.