1. Grease a baking tray and pre-heat the oven to 190ºC/375ºF/Gas mark 5.
2. Melt the butter, add the chicken fillets and fry gently for 5 minutes each side, then place to one side to cool.
3. Fry the mushrooms for 2 minutes, drain and put them with the chicken fillets.
4. Melt the butter for the white wine sauce and stir in the flour. Cook for 2 minutes, add the wine and cream and continue stirring until a smooth thick sauce is achieved, then place to one side to cool.
5. Blend the mango and pineapple until smooth, place in pan, add chicken stock, simmer until reduced by half then add the cream. Leave to one side to cool.
6. On a floured surface unfold the pastry, cut in half lengthways, place the chicken fillets at the bottom of each length of pastry, and arrange the white wine sauce, mushrooms and asparagus.
7. Brush the pastry around the fillets with beaten egg; then fold the pastry over to cover the fillets.
8. Cut around the fillets in a heart shape and crimp the edges of the pastry.
9. Place on a baking tray, brush with the remaining beaten egg and bake for 25-30 minutes until golden brown.
10. Arrange the heart shape en croûte on a large plate, pour the cooled mango sauce around the edge and serve.
Wine suggestion:
Sacred Hill Sauvignon Blanc, New Zealand: A rich and mouth-filling palate with abundant tropical fruit flavours of passionfruit, lychee and gooseberry following the aroma.