Take always two of the rectangular puff pastry pieces, lay them ontop of each other and roll them out on some flour. Then cut 4 rounds of 20 - 24 cm diameter from them. Lay them on a baking tray and leave them (if you have the space) in the freezer. Stuffed chicken breast in puff pastry For the sauce: For the chanterelle: Justcook-andrea.blogspot.com