Puff pastry rocks! There are so many things you can do with it and it will always make you look like a rock star. I love using it to make palmiers (I’ll definitely post that simple recipe soon!), strawberry napoleons, or these simple wellingtons. There are other variations of this, I know of one that uses broccoli and boursin cheese that’s also very good. I’m just partial to mushrooms and shallots, but you can fill it with anything you like! We had a vegetarian at our dinner, so we improvised by filling it with some mushroom mixture, wilted spinach and some soft, mild goat cheese. Yum!
chicken wellington
- 1 sheet of puff pastry
- 1 egg
- 4 skinless, boneless chicken breasts (go organic if you can, they’re so yummy!)
- 1/2 teaspoon dried thyme leaves, crushed
- about a cup of sliced cremini mushrooms, give or take
- 2 medium shallots, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 3 oz. pkg cream cheese, softened
- 1 tablespoon Dijon mustard
THAW pastry sheet at room temperature 30 min. Beat egg in small dish. Preheat oven to 400°F.
SPRINKLE chicken with thyme and season with salt and pepper. Use a light hand with the thyme, this is a strong spice!
ADD a small amount of olive oil to a very hot skillet. Add mushrooms and shallots, cooking until tender and liquid is evaporated. Stir in parsley. All of this can be done the day before and refrigerated until you’re ready to assemble wellingtons.
MIX cream cheese and mustard. Unfold pastry on lightly floured surface. Roll into 14″ square and cut into 4 (7″) squares. Spoon about a tablespoon of the mushroom mixture on each square. Top with chicken. Spread a heaping tablespoon of the cream cheese mixture on chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.
CREATE fun shapes that go with the theme of your dinner, place on top of wellingtons and brush with egg. For my dinner I spelled out “Foodbuzz, 24, 24, 24”, but I’ve also done Christmas shapes and surprised my husband with “I LOVE ALAN”…awwwww.
BAKE 25 min. or until golden. You can keep these warm in a 200 degree oven while you enjoy your first course!
jenn says
Chicken wellington sounds really good right about now. Love what you did with the puff pastry. It's so versatile.
Michelle says
This was SO good! It made me very glad that I am a meat/poultry eater once again! And I appreciate that it was organic.
gaga says
Haha, cute! I like the idea of replacing the beef with chicken.
Lldutton says
Am I missing the part about when to cook the chicken? It isn't raw when it goes in the pastry is it? Looks wonderful!
Kristy says
It actually IS raw when it goes in. Sounds strange, I know, but it really turns out wonderfully. I've browned them quickly first but I don't really think it needs it. Let me know if you try it!
Kristy says
It actually IS raw when it goes in. Sounds strange, I know, but it really turns out wonderfully. I’ve browned them quickly first but I don’t really think it needs it. Let me know if you try it!
Lldutton says
Am I missing the part about when to cook the chicken? It isn’t raw when it goes in the pastry is it? Looks wonderful!
Deborah Walsh says
Looks delicious!!
the wicked noodle says
Thank you, Deborah!