These chicken wellingtons are perfect for Shabbos and Yom Tov. They consist of soft and flavorful ground chicken wrapped in puff pastry, and baked to perfection.
What is a Wellington?
A Wellington is an English dish that consists of beef tenderloin wrapped in puff pastry dough. There are many different variations of the dish and we used ground chicken in this one.
ingredients for chicken wellingtons:
Ground chicken: We used dark ground chicken as it has a lot more flavor than white ground chicken.
Egg white & breadcrumbs: This softens the texture of the chicken.
Seasonings & spices: For added flavor.
Puff pastry: We used the big square pieces.
Sesame seeds & egg wash: To top it off and make it look festive.
How to make chicken wellingtons:
- Make the ground chicken mixture by adding the chicken, spices, herbs, egg white, and breadcrumbs to a bowl.
- Mix that up and place it in puff pastry squares that are on a lined baking sheet.
- Fold up the puff pastry squares, brush them with an egg yolk, and sprinkle sesame seeds on top.
variations for chicken wellingtons:
This recipe is pretty versatile and here are some additional ways to make it:
~ Use any kind of protein to fill the pastry with. Ground meat, a mix of ground chicken and ground meat, ground turkey, or ground lamb are all great options.
~ Add your favorite seasonings and spices to the chicken mixture. Some ideas are cumin, paprika, Italian seasoning, or hot spices.
the best puff pastry dough for this recipe:
After trying so many different puff pastry doughs, pepperidge farms is definitely the favorite. It cooks the best, tastes the best, and is available in most grocery stores.
You can either buy pre-cut puff pastry squares or two big sheets and cut them into squares.
The mushroom Sauce:
This beautiful and delicious mushroom sauce is a great dish to top this recipe with. It turns the wellingtons into an appetizer and adds a great dimension of flavor.
Odds & ends for chicken wellingtons:
Thawing puff pastry dough:
Getting the puff pastry dough defrosted correctly can be a challenge. You don’t want it still frozen when you fold it over because then it’ll break. But on the flip side, you don’t want it to be defrosted too much because it’ll be stretchy and stringy.
The best way to defrost the pastry dough is by putting it in the refrigerator for around six hours. This way it’ll slowly come to a temperature that is easy to work with.
Preparing them in advance:
Anything you can do in advance for the wellingtons will save you time. Some of those things are preparing the chicken mixture and even filling and shaping the pastry squares.
You can even freeze them once they’re shaped. Just defrost them in the refrigerator the night before baking them. When they’re ready to bake, let them sit at room temperature for 30 minutes while you preheat your oven.
Storing them:
Once the wellingtons are cooked they can be refrigerated for around three days and frozen for around two months. If you plan to defrost only one at a time, wrap them in plastic before freezing them so they’re easy to grab when you need them.
Warming them up:
To reheat the wellingtons, wrap them in foil or place them in a baking dish and cover them. Place them in a 250-degree oven for around 25 minutes.
try some of our other ground chicken recipes:
- Flavorful chicken patties
- Stuffed cabbage with ground chicken
Chicken Wellingtons (puff pastry with ground chicken)
Ingredients
- 1 pound dark ground chicken
- 1 egg, separated
- 1/4 cup seasoned breadcrumbs
- 2 tablespoons fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon sesame seeds
- 1 package pastry squares
Instructions
- Add the ground chicken, egg white, breadcrumbs, salt, and pepper to a bowl and mix well.
- Defrost the puff pastry squares until they're easy to work with; around 30 minutes.
- Preheat oven to 375 degrees.
- Place the puff pastry squares on a lined baking sheet and fill each one with around two tablespoons of the chicken mixture.
- Fold each side of the puff pastry square over until it's closed and pinch the sides shut.
- Whisk the egg yolk and brush it over the pastry squares using a basting brush. Sprinkle with sesame seeds.
- Bake for around 30 minutes or until the pastries are golden brown.