Christmas dinner Wellington cut into slices and served on a wooden board with a jug of gravy

Christmas dinner Wellington

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(8 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins Plus 1 hrs 30 mins freezing and chilling

More effort

Serves 8

Mix up your festive main with this fabulous Christmas dinner Wellington. A make-ahead meal in one, it incorporates stuffing and cranberry sauce, so all you need to think about on the big day is the veg and gravy

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal935
  • fat52g
  • saturates22g
  • carbs64g
  • sugars16g
  • fibre6g
  • protein49g
  • salt3g
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  • 1 tbsp oil
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 chicken breasts
  • 400g sausagemeat
  • small bunch winter herbs (we used rosemary, thyme and sage), chopped
  • 100g fresh breadcumbs
  • 10 slices prosciutto or parma ham
  • 250g jar cranberry sauce
  • 2 x 500g blocks all-butter puff pastry
  • plain flour, for rolling
  • 1 egg, plus 1 yolk



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

  • roast potatoes, vegetables and gravy, to serve (optional)


  1. Heat the oil in a pan. Add the onion and cook for 8-10 mins until soft. Tip into a bowl and leave to cool.

  2. Cover a chopping board with cling film and place a chicken breast on top. Cover the chicken with more cling film. Use a rolling pin to gently bash the thicker part of the chicken until the whole chicken breast is an even thickness of about ½cm. Repeat with the remaining breasts. 

  3. Mix the sausagemeat, herbs and breadcrumbs into the cooled onions. On your worktop, make a double layer of cling film, about 30 x 40cm in size. Lay the prosciutto on top, covering as much of the cling film's surface area as possible. Top with the chicken breasts, placing them to fit together (cut into smaller pieces if you need to) and arranging them to completely cover the prosciutto. Season the chicken.

  4. Cover the chicken with the sausagemeat mixture, spreading it right to the edges. Stir the cranberry sauce to loosen it, then spread over the sausagemeat. Roll the chicken up tightly from one of the longer sides (using the cling film to help you but keeping the cling film on the outside), encasing the fillings in a spiral inside. The prosciutto should be the outermost layer. Wrap the roulade in a large sheet of cling film and twist at the ends to seal, then freeze for 30 mins.

  5. On a floured surface, roll out one block of pastry to the thickness of a £1 coin. Place on a baking tray lined with parchment. Unwrap the chicken roulade and place on top of the pastry. Trim the pastry to a rectangle, leaving 2-3cm all the way around the base of the roulade. Save the off-cuts for decorating the top.

  6. Roll out the second piece of pastry to the same thickness as the first. Whisk together the egg and extra yolk and brush a little around the edge of the pastry base. Drape the second piece of pastry over the roulade, moulding it tightly around the meat and pushing out any air pockets. Trim off any excess pastry, leaving a border of about 2cm.

  7. Crimp the border with your thumb and forefingers, or use a fork to press around the edge to seal (flour the fork if the pastry begins to stick). Brush the Wellington all over with the egg wash. Use the reserved pastry off-cuts to decorate the Wellington as you like, or score through the top layer with a sharp knife. Cover and chill for at least 1 hr, or for up to 48 hrs. Can be frozen at this stage for up to two months (defrost in the fridge before cooking). When you’re ready to cook, heat oven to 200C/180C fan/gas 6.

  8. If you have any egg wash left over, brush the Wellington with a little more just before baking. Cook for 1 hr 15 mins until the pastry is golden and crisp. If you've previously frozen the Wellington, make sure it's cooked through by poking a sharp knife into the centre and checking the tip comes out very hot. Serve with mash or roast potatoes, veg and gravy, if you like. Chicken is much juicier than beef, so have some kitchen paper to hand ready for when you cut into the Wellington.

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Comments, questions and tips

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19th Dec, 2019
Does this recipe call for single or double breast?
lulu_grimes's picture
23rd Dec, 2019
Hello, These are single breast fillets.
30th Nov, 2019
Hi Can someone please explain the freezing instructions? Do I cover and chill for 1 hour and then freeze? Or do I need to cook, allow to cook and then freeze? Thanks :)
10th Feb, 2019
Worth all the effort. Really tasty and impressive. Freezes well, so ideal to make in advance for a dinner party.
27th Jan, 2019
Just made this and absolutely delighted with the result! It wasn’t difficult and didn’t take too long at all- delicious! Super super super!
19th Dec, 2018
I followed the instructions and made the meat roulade 40cm long, however, once the pastry is added this would have been too big for my oven! Therefore I cut in two and made 2 Wellingtons. The taste is very good and was received well by my guests. It is also good cold. My advice however, is to make a little shorter than the recipe suggests.
17th Dec, 2019
Has anyone substituted turkey for chicken? Does that work?????
lulu_grimes's picture
18th Dec, 2019
Hello, Yes this will work if you are using raw turkey breast, is that what you meant?
Kim Roberts's picture
Kim Roberts
5th Nov, 2019
Are you able to use something else instead of the cranberry sauce?
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. If you're not a fan of cranberry sauce we'd recommend simply leaving it out.The sauce does add another layer to the flavour and an extra moistness but the sausagemeat and prosciutto make this dish succulent and tasty without it.
13th Apr, 2019
At what stage do I freeze this.. And do I Cook it from frozen
goodfoodteam's picture
16th Apr, 2019
Thanks for your question. You'll find the freezing instructions in step 7.
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