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Monday, July 9, 2012

Chicken Wellington

Chicken Wellington with Lemon Turnips
Original recipe here.

Yum, yum, yum, yum!  The kids like this even, and it's super-easy to throw together a double batch to freeze.  I made a double batch of the OR's portions b/c it calls for half the usual package size of a couple of ingredients and I hate having extra bits hanging around.  I used the leftover chicken from a whole roaster that we had for dinner one night here, but you could bake some chicken breasts to use just for this dish if you wanted.  The original recipe has you separate the components of the filling into 3 distinct layers but I don't think that's necessary and only makes a lot of dishes dirty. 

Be sure to wrap the wellingtons well in plastic wrap unless you'll be cooking them immediately.  Puff pastry will dry out in the freezer or fridge, so keep them wrapped until just before baking.

Chicken Wellington
Makes 8 servings

1 package (2 sheets) puff pastry, thawed
1/4 cup butter
1 onion, diced
8 oz. mushrooms, chopped
3 garlic cloves, minced
1 tsp dry thyme
1 tsp sage
salt and pepper to taste
8 oz cream cheese
1/4 cup parsley
2 tbsp dijon mustard
3-4 cups cubed cooked chicken

Melt the butter over medium-high heat in a large skillet.  Add the onions, mushrooms and garlic.  Cook 8-10 minutes, until the mushrooms have given off their liquid and all is lightly browned.  Stir in herbs/spices.  Take skillet off the heat and stir in cream cheese, parsley, mustard and chicken. 

Roll out 1 sheet of puff pastry at a time between two pieces of parchment paper or plastic wrap.  Roll until the sheet is about 14"x14" (you don't have to be real precise).  Cut into squares.  Put 1/8 of the chicken mixture in the center of each square.  Brush the edges of the pastry lightly with water and fold the corners into the center (if you have to stretch the pastry a bit, that's OK).  Pinch the seams well and put the sealed pastry package seam-side-down on a baking sheet.  REpeat with remaining pastry and filling.

Wrap each "wellington" well in plastic wrap then fridge or freeze.

To cook, thaw wellingtons still wrapped in plastic wrap.  Unwrap before baking.  Bake 25 minutes at 400F. Pin It

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