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- 1 sheet (half a 17-1/4 oz (483 grm). package) frozen puff pastry sheet
- 2 Tbsp (30 ml). butter
- 1/2 cup (125 ml) diced sweet onions
- 4 oz (112 grm). coarse-chopped mushrooms
- 2 garlic cloves, pressed
- salt and fresh-ground black pepper, to taste
- 2 Tbsp (30 ml). chopped fresh parsley
- 4 oz (112 grm). cream cheese, at room temperature
- 1 Tbsp (15 ml). Dijon mustard
- 1/2 tsp (2 ml). dried thyme leaves, crushed
- 1/2 tsp (2 ml) rubbed sage (or 1/4 tsp (1 ml). ground sage)
- 2 cups (475 ml) roughly torn chunks of cooked rotisserie chicken or leftover cooked chicken breasts, chilled
- 1 large egg, beaten with 1 tsp (5 ml). water for an egg wash
- Side: steamed broccoli
- Let puff pastry thaw while you make the filling.
- Preheat oven to 400 degrees (200 C.).
- Melt butter in a heavy skillet over medium heat.
- Add onions, mushrooms, garlic, and salt and pepper to taste.
- Saute until sweet onions are translucent and the mushroom liquid has evaporated. Set aside to cool to room temperature.
- Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
- Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.)
- Cut the square into 4 equal 7-inch squares.
- To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips.
- Brush edges of the puff pastry squares with egg wash.
- Bring corners of the pastry square to the center, sealing all edges to contain the filling.
- Place seam-side down on an ungreased baking sheet and brush with egg wash.
- Bake chicken Wellington bundles for 25 minutes until golden brown.
- Serve with steamed broccoli.
- Note: Do not use raw chicken for this recipe. There will be insufficient time to thoroughly cook the chicken. Be sure to use chilled cooked chicken.
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