Chicken Wellingtons
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!
Method
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Cook the spring onions and mushrooms in the butter until cooked (2 - 3 minutes). Cool.
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Cut each pastry sheet in half.
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Place 1/4 of the mushroom mixture on the centre of each piece of pastry.
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Place the chicken breast fillets over the mushrooms, folding the thin end under.
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Spread the top of the chicken with the gravy.
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Fold the pastry up over the chicken, tucking the ends under. Glaze with the beaten egg.
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Bake in at hot oven (200 degrees) for 30 - 35 minutes or until golden.
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Serve with a lovely fresh salad.
Recipe Hints and Tips:
- Chicken Wellingtons are suitable for freezing. Cook first, then cool and place double wrapped in plastic wrap into the freezer for up to six months.
- Defrost well in the fridge and re-heat in the oven until centre is piping hot.
