Mini Chicken Wellington

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Recipe by Margaret Jagodzinski

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1. Heat Oven to 200c (180c for fan oven) Wash and slice chestnut mushrooms
2. Melt butter in pan and add mushrooms, lemon juice and seasoning. Cook for 3-4 minutes. Allow to cool
3. Wash and pat dry chicken breasts
4. Cut pastry to size, allowing enough to Completely wrap chicken breast, to form a parcel
5. Spread pastry wth layer of course cut pate, (do not spread completely up to edge) repeat with cooled mushrooms
6. place chicken breast in centre, wet edges of pastry with water and warp forming a parcel. Glaze with egg yolk, prick parcel with fork and place in oven on middle shelf for 30 minutes
7. Remove from oven and serve immediately.

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• Vicki

  31 August 2009

  Vicki commented on this recipe

  Great quick and very tasty recipe. Think I will try puff pastry next time. I'm sure this is going to become a firm favourite in our house.

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Ingredients

• 4 chicken breasts
• 250 grams chestnut mushrooms
• 250 grams course cut pate
• 1x 375 grams of ready rolled shortcrust pastry
• knob butter
• half lemon (juice only)
• Seasoning
• egg yolk

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Serves 4

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Ingredients

• 4 chicken breasts
• 250 grams chestnut mushrooms
• 250 grams course cut pate
• 1x 375 grams of ready rolled shortcrust pastry
• knob butter
• half lemon (juice only)
• Seasoning
• egg yolk

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