Mini Chicken Wellington
This delicious recipe combines tender chicken breasts with earthy chestnut mushrooms and rich pate, all encased in a golden, flaky pastry parcel. With a touch of lemon juice and seasoning to enhance the flavors, this dish is sure to impress your family or guests. Just follow the simple steps to create a delightful meal that's perfect for any occasion.
— Constant Cookbook
Ingredients
- 4 chicken breasts
- 250 grams chestnut mushrooms
- 250 grams course cut pate
- 1x 375 grams of ready rolled shortcrust pastry
- knob butter
- half lemon (juice only)
- Seasoning
- egg yolk
Instructions
- Heat Oven to 200c (180c for fan oven) Wash and slice chestnut mushrooms
- Melt butter in pan and add mushrooms, lemon juice and seasoning. Cook for 3-4 minutes. Allow to cool
- Wash and pat dry chicken breasts
- Cut pastry to size, allowing enough to Completely wrap chicken breast, to form a parcel
- Spread pastry wth layer of course cut pate, (do not spread completely up to edge) repeat with cooled mushrooms
- place chicken breast in centre, wet edges of pastry with water and warp forming a parcel. Glaze with egg yolk, prick parcel with fork and place in oven on middle shelf for 30 minutes
- Remove from oven and serve immediately.
Yield
Serves 4
Comments
No comments found.