Good Housekeeping//Hearst Owned

Individual Chicken Wellingtons

Name: Individual Chicken Wellingtons
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 15 g (1/2oz) butter; 200 g (7oz) mushrooms, finely chopped; Plain flour, to dust; 500 g pack shortcrust pastry; 3 tbsp. freshly chopped parsley; 125 g (4oz) full-fat cream cheese; 1/2-1 tbsp wholegrain mustard, to taste; 4 small skinless chicken breasts (trim a little off each breast if too big); 4 ham slices; 1 medium egg, beaten

These individual chicken wellingtons are the perfect addition to a summer buffet

By The GH Kitchen TeamPublished: 19 September 2012

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Yields:

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Cal/Serv:

894

Ingredients

15 g (1/2oz) butter
200 g (7oz) mushrooms, finely chopped
Plain flour, to dust
500 g pack shortcrust pastry
3 Tbsp. freshly chopped parsley
125 g (4oz) full-fat cream cheese
1/2-1 tbsp wholegrain mustard, to taste
4 small skinless chicken breasts (trim a little off each breast if too big)
4 ham slices
1 medium egg, beaten

Directions

1. Step 1
  Heat the butter over high heat in a large frying pan. Add the mushrooms and cook for 5min or until tender and any liquid in the pan has evaporated. Empty into a bowl, season and leave to cool.
2. Step 2
  Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with flour and roll out the pastry to a 35.5cm (14in) square. Trim edges to neaten. Cut the large square into four equal squares. Set aside.
3. Step 3
  Add the parsley, cream cheese and mustard to the mushroom bowl and stir to combine. Check the seasoning.
4. Step 4
  Lay a chicken breast diagonally across a pastry square, slightly to one side of the centre. Spread a quarter of the mushroom mixture over the chicken, then lay over a piece of ham. Repeat with remaining chicken breasts, mushroom mixture and ham.
5. Step 5
  Brush the empty pastry halves with beaten egg, then fold the pastry over the chicken stack, encasing it. Press down on the edges to seal, and crimp if you like. Transfer the parcels to a baking tray and brush again with beaten egg.
6. Step 6
  Cook for 30-35min or until deep golden. Serve immediately with a green salad.

Per Serving:

Calories: 894
Total carbs: 50 g
Sugars: 2 g
Total fat: 57 g
Saturated fat: 34 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time