Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings
- 1 sheet (half of a 17-1/4-ounce package) frozen puff pastry sheet
- 2 Tablespoons butter
- 1/2 cup diced sweet onions
- 4 ounces coarse-chopped mushrooms
- 2 garlic cloves, pressed
- Salt and fresh-ground black pepper, to taste
- 2 Tablespoons chopped fresh parsley
- 4 ounces cream cheese, at room temperature
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon rubbed sage (or 1/4 teaspoon ground sage)
- 2 cups roughly torn chunks of cooked rotisserie chicken or leftover cooked chicken breasts, chilled
- 1 large egg, beaten with 1 teaspoon water for an egg wash
Melt butter in a heavy skillet over medium heat. Add sweet onions, mushrooms, garlic, and salt and pepper to taste. Saute until sweet onions are translucent and the mushroom liquid has evaporated. Stir in parsley and set aside to cool to room temperature.
Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.) Cut the square into 4 equal 7-inch squares.
To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips. Brush edges of the puff pastry squares with egg wash. Bring corners of the pastry square to the center, sealing all edges to contain the filling. Place seam-side down on an ungreased baking sheet and brush with egg wash.
Bake chicken Wellington bundles for 25 minutes until golden brown. Serve with steamed broccoli.
Note: Do not use raw chicken for this recipe. There will be insufficient time to thoroughly cook the chicken. Be sure to use chilled cooked chicken.
Yield: 4 servings
Chicken Wellington Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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