Dutch Wellington
Dutch Wellington
Flaky puff pastry filled with chicken, cheese, egg and drenched with gravy by Marinka from At Home with Marinka
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 50 minutes
  • Yield 3 to 4 servings
Ingredients
  • Filling:
  • 1 onion, chopped
  • 250 grams chicken, roughly chopped
  • 3 chicken livers, roughly chopped
  • 2 shallots
  • 2 garlic
  • 1 tablespoon mustard
  • ½ teaspoon nutmeg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon sugar
  • 1 tablespoon butter
  • Gravy Sauce:
  • 1 tablespoon oil
  • ½ onion, chopped
  • 1 shallot, chopped
  • 3 garlic chopped
  • 250 milliliters chicken broth
  • 35 grams butter
  • 50 milliliters cream
  • Pastry:
  • 1 big puff pastry
  • 3 sliced cheddar cheese
  • 2 boiled eggs, cut into half
  • 1 egg for egg wash
  • Bread crumbs
Method
  1. Filling:
  2. Sauté the onion, shallots and garlic until it's fragrant
  3. Add the chicken, chicken livers, mustard, nutmeg and Worcestershire sauce. Mix it together
  4. Season it with salt, black pepper, and sugar. Put it in a bowl
  5. Add butter while it's still hot and more nutmeg. Set it aside to cool down
  1. Gravy Sauce:
  2. Using the same pan, sauté the onion, shallot and garlic.
  3. Add chicken broth
  4. Let it simmer for a while
  5. Put in the butter little by little
  6. Add cream
  7. Let it boil and reduce
  8. Strain it
  1. Pastry:
  2. Cut the puff pastry into half
  3. Put the filling, sliced cheddar cheese, and boiled eggs on top of one half of the puff pastry
  4. Prepare the egg wash
  5. Brush the side with egg wash
  6. Cover it with the other half of puff pastry, and seal the sides
  7. Make 3 cuts on top of the pastry
  8. Brush it with more egg wash
  9. Sprinkle a bit of bread crumbs on top
  10. Bake it in the oven at 200 C for 25 minutes
  11. Serve it with the gravy sauce

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