A great way to use leftovers from this recipe. I usually make a few on the weekend and refrigerate/freeze them for a lazy meal during the week.
Serves: Makes 2 wellingtons
Ingredients:
1 cup of leftover roast chicken – shredded
2 sheets of puff pastry
2 cloves of garlic – crushed
6 button mushrooms – sliced
1/2 brown onion – diced
100g butter
2 tablespoons plain flour
1/2 cup chicken stock
1/2 cup milk
1 egg – beaten (for cooking only)
Method:
- Preheat the oven to 180 degrees (ignore this if you are not cooking it right away)
- place 2 puff pastry sheets onto baking paper
- In a pan, cook mushrooms, onions and garlic until mushrooms are soft
- add in butter and flour and mix until it becomes a paste
- Turn heat down to medium, stir in milk and chicken stock
- Mix until everything is well combined and is a thick sauce. Season with salt and pepper
- Stir in the roast chicken
- Wait til the mixture cools and divide between the 2 sheets of pastry. Put mixture into the centre of each sheet
- Wrap the chicken up into a parcel as below
- Brush with beaten egg (egg wash) and bake in the oven for 15-20 minutes or until pastry is puffed and a golden brown colour
If you are leaving it for later, move the parcel onto a plate WITH the baking paper (if you try to take it off the paper, you will most likely rip it). Wrap it in cling wrap and put it in the fridge/freezer until you are ready to cook it
