1. Preheat oven grill to high.
Arrange chicken in a 5L-capacity baking dish, skin side up,
and drizzle with oil and season with salt.
Grill skin for 8-10 minutes or until golden.
While the chicken is grilling, place butter,
mustard, sage leaves, fennel seeds, eschalots,
parsnips and carrot and flour in a large bowl
and season with salt and pepper.
Toss well to coat in the flour.
Remove chicken from under grill
and change the setting to oven and preheat to 180°C.
2. Add the vegetables to the tray with the chicken,
and roast for 25-30 minutes or until vegetables are tender
and lightly caramelised.
Remove from oven and stir.
Then, cover with pastry sheets (laying the pastry side-by-side),
brush with eggwash and scatter with sesame seeds.
Cut a hole in the the centre of each pastry sheet,
then return to oven and cook for 30 minutes until deep golden.
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