Right here we go so for the wellingtons you need
- 4 large chicken fillets
- 1 punnet mushrooms chopped
- 1 small onion finely chopped
- 1 small bag spinach cut into strips
- 1 small green pepper finely chopped
- 1 small egg plant cubed into 1cm blocks
- 1kg ready rolled pastry
- 1 egg
- salt, pepper, bbq spice, dried parsley.
Method: In a large pan add a table spoon of butter and once melted add the onion, green pepper, mushrooms, spinach and egg plant. Braise for 15 minutes on high heat. Add seasoning to taste if you prefer spicy add some crushed chillies.
Once the mixture has cooled make a slit into the side of each chicken fillet being careful not to go straight through. Then take the cooled mixture and stuff the inside of the fillet. Once all four have been stuffed take the remaining and put more stuffing ontop of each fillet.
Then take the ready rolled pastry and cut into four equal parts. Place each piece of pastry over one fillet folding it around the fillet tucking it in at the corners. The bottom of the fillet should not be covered with pastry this will aid the cooking process.
Once the wellingtons are prepared brush with egg wash and bake at 180 degrees for approximately 30minutes if you are uncertain whether the chicken is cooked through or not after the 30 minutes you can always cut through the middle to check.
For the gravy I used a knorr chicken marinade sachet but feel free to make some mushroom sauce or cheese sauce to accompany it.
These wellingtons are quite filling but usually serves as 1 per person. Its quite a time consuming process so feel free to make double or tripple batches at a time and just cling wrap each one and freeze it until you wish to bake it.
Enjoy its delish.?