Description
A simple and delicious Chicken Wellington using store-bought pastry and leftover chicken, perfect for weeknight meals or small gatherings.
Ingredients
Scale
- 1 sheet of puff pastry
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, diced
- 1/2 cup prosciutto, chopped
- 1/2 cup cream cheese
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a skillet over medium heat. Add the mushrooms and sauté until they are soft.
- Combine the cooked chicken, sautéed mushrooms, prosciutto, cream cheese, and parsley in a bowl. Season with salt and pepper.
- Roll out the puff pastry on a floured surface and cut it into rectangles.
- Place a spoonful of the chicken mixture on one half of each pastry rectangle.
- Fold the pastry over to cover the filling and press the edges to seal.
- Brush the tops with the beaten egg.
- Bake on a baking sheet for 25-30 minutes or until golden brown.
- Serve hot and enjoy your Chicken Wellington!
Notes
Preheating gives an even bake for the pastry. Sautéing mushrooms removes excess water so the filling is not soggy. Seal the edges well to keep filling inside while baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg