Description
A savory twist on the classic Wellington, featuring tender chicken meatloaf infused with sun dried tomatoes and herbs, all wrapped in flaky puff pastry for an elegant main course.
Ingredients
Scale
- 600 g ground chicken
- 1 cup sun dried tomatoes, chopped (oil-packed and drained)
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
- 400 g puff pastry sheet, thawed
- 1 tbsp Dijon mustard
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, chopped sun dried tomatoes, breadcrumbs, Parmesan, onion, garlic, 1 egg, parsley, oregano, salt, and pepper. Mix until just combined.
- Shape the chicken mixture into a compact loaf on a plate. Chill in the refrigerator for 15 minutes to help it hold its shape.
- Unroll the puff pastry on the prepared baking sheet. Spread Dijon mustard in the center. Place the chilled meatloaf on top and wrap the pastry around the loaf, sealing the edges. Place seam side down. Brush with beaten egg.
- Bake for 45 to 50 minutes, or until the pastry is golden brown and the internal temperature of the meatloaf reaches 165°F (74°C). Rest for 10 minutes before slicing and serving.
Notes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg