Description
Tender chicken breasts wrapped in flaky puff pastry with a savory mushroom and smoked beef filling, baked until golden and served with an optional rich homemade gravy.
Ingredients
- 6 slices smoked beef
- 2 large boneless, skinless chicken breasts, halved (4 pieces)
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound mushrooms, sliced
- 1 teaspoon dried rosemary
- 1 package refrigerated puff pastry dough (about 17 oz)
- 4 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- For the gravy:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 2 tablespoons white wine
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook smoked beef slices until lightly crisp. Remove, drain on paper towels, and chop into small pieces.
- Season chicken with salt and pepper. In the same skillet, leaving a little rendered fat, brown chicken for 3–4 minutes per side. Remove and let cool (it will finish cooking in the oven).
- Add butter to the skillet. Sauté onion until softened, add garlic and cook for 1 minute. Stir in mushrooms and rosemary. Cook until moisture evaporates. Stir in chopped smoked beef and let mixture cool.
- In a small bowl, mix softened cream cheese with Dijon mustard until smooth.
- Roll out puff pastry and cut into four equal squares. Spread cream cheese mixture in the center of each square. Top with mushroom mixture and place a piece of chicken on top.
- Fold pastry over chicken, sealing edges tightly. Place seam-side down on prepared baking sheet.
- Brush tops with egg wash. Bake for 20–25 minutes, or until pastry is golden and chicken reaches an internal temperature of 165°F (74°C).
- For gravy (optional): Melt butter in a saucepan over medium heat. Whisk in flour and cook until lightly golden. Gradually whisk in chicken broth and white wine. Simmer until thickened and season with salt and pepper. Serve alongside or over sliced Wellington.
Notes
- Ensure mushroom mixture is fully cooked to prevent soggy pastry.
- You can assemble Wellingtons a day ahead and refrigerate before baking.
- Freeze baked or unbaked parcels tightly wrapped for up to 2 months.
- Reheat in a 350°F (175°C) oven for 15–20 minutes to maintain crispness.
- Substitute additional chicken broth for white wine if preferred.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Wellington
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 165 mg
