This is the chicken version of Beef Wellington. Chicken needs to be fully cooked, so chicken wellington is flat and not cylindrical, and since fully cooked chicken will tend to be drier than medium rare beef, some chopped spinach is used instead of onion to boost moistness. Besides those 2 changes, this Chicken Wellington is pretty much the same as its beef cousin - meat covered with a generous amount of foie gras and mushrooms, baked inside a pastry shell.
- Chicken Fillet (500g)
- Mushrooms (150g)
- Spinach Leaves (100g = 1 box)
- Foie Gras Mousse (125g = 3/4 inch slab)
- Puff Pastry Sheets (2)
- Mascarpone (60g)
- Coriander Seed Powder
- Your chicken breast meat should preferably be of good quality(read as tender) and fresh. If not, and especially if you are using frozen chicken, you will need to brine the chicken first.
- In a bowl mix with 3T of olive oil, mix 1T sherry, 1t finely chopped basil, 1/2t coriander seed powder, 1/2t salt and 1/2t black pepper. If you brined your chicken, skip the salt. Cut the chicken breast into pieces that will fit the pastry shape of your choice and then marinate them in the oil.
- Stack the spinach and julienne the into short slices. Cut the mushrooms into small bits. With a knob of butter, fry the spinach and mushroom in a pan till the mushrooms have shrunk. Add the foie gras mousse, including the layer of fat that comes with it. Stir fry until the mousse melts.
- Pour the contents of the pan into a bowl and mix in 60g of mascarpone while it is still piping hot. Put the bowl in the fridge to cool. I will refer to this as the foie gras duxelles (althought this term is not 100% correct).
- When the foie gras duxelles has cooled enough to solidify, take 2 frozen puff pastry sheets out of the freezer. Grease your baking tray with butter and preheat the oven to 180oC (350oF).
- When the puff pastry begins to soften, it is time to build your mini chicken wellingtons. If you know your way around puff pastry the triagular parcel method is preferred, you can make 4 individual parcels this way - one for each person. If not, the rectangular strudel style method is easier for beginners.
- Spoon a bed of foie gras duxelles onto the centre of the pastry, arrange the chicken pieces over this, and then cover the chicken with a second layer of the foie gras duxelles. Seal up the pastries and place them on the baking tray.
- For details and tips on using, folding and cooking puff pastry, refer to my savoury pies page.
- Bake for about half an hour or until the pastry has puffed up nicely and is golden brown. After turning off the oven, allow your mini chicken wellingtons to cool for a bit in the oven with the oven door left open.
- Because of the high temperatures used in this recipe, there is no point in using the more expensive types of foie gras, foie gras (50%) mousse is good enough. In fact, if you are feeling frugal, you can even use the canned pork liver pate from plumrose instead.
- Using marscapone instead of cream helps makes your filling stiffer at room temperature, a very useful feature when working with pastry without a pie tray.
- If you like this, you’ll probably appreciate my chiken pie recipe as well.