Chicken Wellingtons are easy and fun to make so great for the kids to help with. These chicken pockets are also great for entertaining guest and are a good snack food, as they can be made in any size!
Cook the spring onions and mushrooms in the butter until cooked (2 – 3 minutes). Cool. Cut each pastry sheet in half. Place 1/4 of the mushroom mixture on the centre of each piece of pastry. Place the chicken breast fillets over the mushrooms, folding the thin end under. Spread the top of the chicken with the gravy. Fold the pastry up over the chicken, tucking the ends under. Glaze with the beaten egg.
Bake in at hot oven (200 degrees) for 30 – 35 minutes or until golden.
Serve with a lovely fresh salad.
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