Pre heat the oven to 180'
Melt 50 grams of butter, cut the pastry sheets into quarters and brush with the butter. Use a muffin tin or mousse ring and lay the sheets 1 quarter at a time and overlapping and then push down in the center to create a well. Bake in the oven till golden, around 12 minutes.
Shred the chicken breasts. Slice the mushrooms. Peel and dice the shallot and the garlic. Pick the leaves from the tarragon and roughly chop.
Heat a frying pan until hot and add a splash of sunflower oil. Cook the mushrooms until golden brown and then season with salt and pepper. Remove from the pan and drain on kitchen paper.
Re heat the saucepan, add the butter, chicken and the shallots, cook in the butter until golden brown. Add the garlic and cook for 1 minute. Next, add the flour and cook for 1 minute and then add the chicken stock and cream, bring to the boil and then reduce to a simmer for 3 minutes.
The sauce will thicken as the flour in the sauce cooks. Remove from the heat and stir in the tarragon and mushrooms.
Check the seasoning.
Place one of the pastry cups on each plate and fill with the warm sauce.
Top with the pea shoots
«Tarragon is a strong herb,don't cut it to finely and use it lightly otherwise it can over power a dish.»