|400.00 g||puff pastry — defrosted|
|1.00||chicken — whole|
|1.00||onion — chopped|
|4.00||bacon — rashers, chopped|
|5.00 ml||chicken — spice|
|salt and freshly ground black pepper — to taste|
|425.00 g||button mushrooms|
|100.00 ml||flour — cake|
|1.00||eggs — separated|
Preheat the oven to 200 ºC (400 ºF). Roll out the puff pastry until thinner and line a large ovenproof dish. Prick the crust and chill until needed. Roll the leftover pastry into a ball and chill until needed. Place the whole chicken in a pressure cooker or deep saucepan with the onion and bacon. Season the chicken with the chicken spice, and salt and pepper to taste. Add the vinegar and Worcestershire sauce and about 400 ml (1 3/5 c) water, cover and pressure cook or simmer until the chicken is tender and done. Cut the meat from the bone and cut into smaller pieces. Set aside.
Drain the asparagus and mushrooms, reserving the liquid. Blend drained liquid with the cake flour and milk, mixing until smooth. Add to the juices in the saucepan and heat until the mixture comes to the boil and thickens. Stir continuously. Whisk the egg white lightly and brush over the crust. Arrange a layer of chicken in the dish, followed by the mushrooms. Pour over some of the sauce and arrange the remaining chicken on top. End with the asparagus and pour over the remaining sauce. Grate the leftover pastry on top of the asparagus until well covered and brush with a little whisked egg yolk. Bake for about 20-30 minutes or until the puff pastry crust is cooked and golden brown. Serve with a salad.