Source:

Lisa

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.