No-roll chicken pastry wraps

No-roll chicken pastry wraps

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(12 ratings)

Prep: 40 mins - 50 mins Cook: 30 mins

Easy

Serves 4
These wraps look sophisticated but require almost no effort - there's no rolling and no waste

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal624
  • fat36g
  • saturates12g
  • carbs35g
  • sugars0g
  • fibre1g
  • protein42g
  • salt1g
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Ingredients

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g pack chestnut mushrooms, sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • handful parsley leaves, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 plump garlic clove, crushed
  • 375g pack ready-rolled puff pastry (make sure it's rectangular, not round)
  • 4 skinless chicken breasts (about 140g/5oz each)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Preheat the oven to fan 200C/conventional 220C/gas 7 with a baking tray inside. Heat 2 tbsp of the oil in a frying pan, add the mushrooms and fry over a high heat for 3 minutes until golden and just cooked. Toss the parsley and garlic into the mushrooms, season generously with salt and pepper and set aside to cool slightly.

  2. Unroll the pastry and cut it into quarters. Sit a chicken breast diagonally in the middle of each piece of pastry. Spoon the mushroom mixture over the chicken breasts and drizzle over the remaining oil. Bring two opposite corners of the pastry together over the chicken and mushrooms so they just overlap and pinch together. Brush the pastry with the egg. Carefully transfer the parcels to the hot baking tray using a fish slice and bake for 30 minutes until puffed up and golden. Leave to relax for a minute or two before eating. Serve with a green veg or salad.

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Comments, questions and tips

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Comments (17)

ChileGuajillo's picture
5

Great idea! Just cut back on meat portions (for health and budget!) and diced up chicken and added spinach to the mix. Kids loved it!

spiderdood123's picture

these are sooooooooooo discusting guys

spiderdood123's picture

not really

tas1's picture
5

The whole family loved these, what an easy tasty meal, there was an extra one so I allowed it to cool and had it for supper, just as delicious cold too, I am adding cheese instead of mushrooms for the kids tonight at their request. This will be a regular meal in our house from now on.

pmaskell's picture
5

I had lots of chicken in the freezer and some mushrooms that needed to be used up, so I typed in chicken and mushroom into the search option. I wanted something simple for a weekend supper for my husband and I. This recipe was just what I needed: no fuss, few ingredients, impressive and delicious result. Simply halved the ingredients to serve two and accompanied it with steamed green beans, which were dressed in olive oil, parsley and garlic.

armadiloes's picture
5

I found this recipe in my Good Food Chicken book and then found it on the website for electronic storing. This is a really quick effortless recipe and its yummy. I've made this several times for my boyfriend although I adjusted the recipe to reduce calories etc.. on occasions we add cheese. Next time I make this think I'm going to make a veggie version with onions & mushrooms - definitely recommend this.

lobsterbistro's picture
4

I added a slice of pancetta around the chicken breast before covering it with the mushrooms.... I, like others, also made it into a complete parcel which held everythng in better and made it appear a bit more of a meal than a snack....
There ares o many possible variations of this, treat it like a blank canvas and experiment!! :)

bowdenei's picture

I have made this several times and it always goes down well. I love that you give the size of the chicken as I am always tempted to overcook chicken to make sure it is done, but here I follow the cooking times exactly and it works out perfect every time.
I am about to try it with thighs, as that is all I have so I hope it works as well. Great recipe!

cjwells's picture
5

This recipe looks gr8!!!:) I may vary it slightly and cover the chicken breasts completely with pastry to make a parcel! Also i'm going to cut the chicken breast open when it is raw and insert a slice of brie!!!! I'm off 2 try it back with the results shortly!!!

ewuszkaa's picture
5

I added 1 chopped onion, fried it, then added the mashrooms and it went well as well :)

I will definitely use this recipe again! I'm thinking of adding dry tomato as well.

dormababe1's picture
5

great recipes, actually I make mini parcels, makes a small amount of chicken go a long way, the garlic mushrooms make all the difference

julstar's picture
5

This recipe is gorgeus. I changed mixed herbs for the parsly which made it taste lovely. Next time I would add some herbs inside the pastry with chicken which I found a bit bland after the pastry and mushrooms. For children who don't like mushrooms dice the mushrooms finely and they don't know the difference. The mushrooms may take a while to prepare so slice them before turning on the stove.

helenlapsley's picture
4

Excellent, lovely flavours.
Took longer to cook in a fan oven than 30 mins

local_laydee's picture

I made a variation of these. Basically cooked the mushrooms etc as above, then sliced sideways into the uncooked chicken breast to create a 'pocket' (almost like you would cut a baguette) then stuffed it with the mushroom mixture, no oil required. Wrapped the chicken in ready rolled puff pastry so it was a completely covered parcel and then brushed it with the egg. Popped it in the oven for 25 mins and voila! As there is no opening in the pastry the heat stays in it and keeps the chicken moist (kind of resulting in steaming it I think??).

Also made a nice sauce by adding 2 tablespoons of wholegrain mustard to a large glass of white wine in a hot pan - allow the wine to reduce until the alcohol smell disappears, then add about 250ml of double cream and simmer for about 10 mins. It went down a treat with the chicken parcels!

frenchspeakingbeauty's picture
5

Made this for a "ladies who lunch" meal. Very easy to make and everyone thought it was delicious. I added a little tarragon and lemon juice to the mushrooms which (I think!) worked well. Next time I will add more seasoning.

jennysstuff's picture
5

really pleased with how lovely and juicy the chicken was, and the pastry surprisingly un-soggy!

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Tips (1)

spiderdood123's picture

do it right lol