Chicken and Mushroom Wellington

Here at Ringal we have a range of Filo Pastries that require minimal cooking time and effort for those who need a bit of an easier option! But for those of you who love to cook from scratch, here’s an old family favourite of ours!

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Chicken and mushroom Wellington

Ingredients:

- Puff pastry each sheet cut into 4 equal squares

- 4x 150 – 200grams Chicken Breast Fillet

-1 Tablespoon Butter

-1 Tablespoon Olive Oil

- Pepper to season

- ½ Red Onion (finely chopped)

- ½ Tablespoon Minced garlic

-125gm Sliced button mushrooms

-1Tablespoon Parsley

- 2 Rasher Rindless bacon or Short Cut ( Diced)

- ¼ cup White wine

-125gm Cream Cheese

-1 Tablespoon Dijon Mustard

-1 Beaten Egg

- Swiss cheese

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1. In a frypan sauté bacon, onion and garlic in the butter and olive oil. Add the mushrooms and reduce moisture, then remove from the pan.

2. Mix the cream cheese, mustard and parsley. Then mix in the mushroom and bacon.

3. Lightly cook the chicken breast in the pan juices with the white wine (chicken must not be overcooked - remove from pan when the juices run clear when chicken is pierced).

4. Split the chicken by making a pocket in the side and placing a heaped tablespoon of the bacon, onion and mushroom. Mix into the pocket. Lay a slice of cheese into the pocket or you can lay a slice of cheese on top of the chicken.

5. Place chicken onto a square of pastry, brush the edges of pastry with water and wrap around the breast (securing tightly). Place the parcel with the join side down of baking paper and brush with the beaten egg.

6. Bake in moderate oven for approx. 20 minutes until the pastry is golden brown

This is tasty on its own or can be served with gravy or mushroom sauce! Enjoy!

The Ringal Valley Team

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