Chicken Wellington Puff Pastry (Print Version)
Succulent chicken and prosciutto wrapped in crisp, golden pastry with mushroom duxelles and Dijon.
# Ingredients:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Pastry
02 -
1 sheet puff pastry, thawed but kept cold
→ Fats and oils
03 -
1 tablespoon olive oil
04 -
1 tablespoon unsalted butter
→ Vegetables
05 -
1 cup finely chopped mushrooms
06 -
1 small shallot, finely chopped
07 -
2 garlic cloves, minced
→ Charcuterie
08 -
4 slices prosciutto
→ Condiments
09 -
1 tablespoon Dijon mustard
→ Egg Wash
10 -
1 egg yolk
11 -
1 teaspoon water
→ Seasonings
12 -
Salt, to taste
13 -
Black pepper, to taste
# Steps:
01 -
Pat chicken breasts dry, season both sides generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken until golden on both sides. Remove and allow to cool completely.
02 -
In the same skillet, melt butter. Add mushrooms, shallot, and garlic. Cook, stirring frequently, until all moisture evaporates and the mixture forms a paste. Cool thoroughly.
03 -
On a sheet of plastic wrap, layer prosciutto slices slightly overlapping. Evenly spread mushroom mixture over prosciutto, then place cooled chicken in the center. Roll tightly, using the wrap to compress. Chill 15–20 minutes.
04 -
Unroll puff pastry on a floured surface. Place wrapped chicken in the center, fold pastry over, and seal edges. Place seam-side down and chill for 10 minutes.
05 -
In a small bowl, whisk egg yolk with water. Brush the pastry top with egg wash and cut small vents to release steam during baking.
06 -
Transfer to a baking sheet and bake at 400°F (200°C) for 25–30 minutes until pastry is deep golden brown. Rest for 5 minutes before slicing.
# Notes:
01 -
Ensure all filling components are fully cooled before wrapping to prevent a soggy pastry.