FOFF Chicken or Tuna Wellington

by Joanne on November 14, 2012

Shane has a new friend.

Shane and Gorilla2

He likes Mr. Gorilla because every time it squeaks, Zoey runs away.  Shane! He’s such a guy!

Shane and Gorilla1

Chicken or Tuna Wellington – made easy.

We’re entering another chapter of our book Fusion of Food and Friends by Carla Vavala.  This chapter is Chicken and Turkey.  Since I don’t eat either one, the recipe reviews will be coming from Ted unless I incorporate a vegetarian substitute as I did in this one.  I used tuna for me and chicken for Ted. 

FOFF Wellington8

You will need….

  • 2 sheets of puff pastry *found in the freezer section at the grocery store
  • 8 small boneless chicken breasts or fresh tuna steaks or, for a less expensive option, use 1 large can water packed tuna
  • 2 TBS butter
  • 1 TBS olive oil *I did not use butter only olive oil so I used 3 TBS.
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 2 tsp minced garlic
  • 1 lb sliced mushrooms
  • 2 TBS fresh parsley
  • 8 oz or less shredded fontina cheese (if you prefer, use cream cheese)
  • 4 TBS Dijon mustard
  • 1 slightly beaten egg

Preheat the oven to 375 F.

Pound the chicken until thin and even.  Season with salt and pepper. *If using tuna, simply cut into 8 equal size pieces. If using CANNED tuna, there is no need to cook it in the frying pan.

Heat the butter and oil (or just oil) in a large frying pan. Brown the chicken / fresh tuna on both sides until almost cooked through, transfer to a plate. *Don’t over cook fresh tuna.

In the same skillet, add onions, garlic, mushrooms and sauté until onions are tender and mushrooms have given up most of their moisture.

On a floured surface, roll out each puff pastry to a 14 inch square. Cut each into 4 smaller squares. Place each chicken breast / tuna over each square. Sprinkle with fresh parsley.

In a small bowl, combine the cheese with the mustard and spread over chicken / tuna. Top each with mushroom and onion mixture.  Fold the pastry over the chicken /tuna to make a square. Brush edges of pastry with water and wrap pastry around chicken/tuna making sure to seal edges tightly.

Place seam side down on baking sheet. Brush tops with egg wash.

Bake 20 minutes or until puffed and golden. Serve with any left over mushroom sauce.

FOFF Wellington6

The mushroom mixture is not really saucy but you don’t need any additional moisture otherwise you’ll lose the flaky texture of the puff pastry.

FOFF Wellington2

FOFF Wellington5

A lot of flavor. Super delicious and a “Yeah. This is really good” = review from Ted.

FOFF Wellington7

The tuna version was very good as well.

*Every time I use puff pastry I think of baked camembert cheese wrapped lovingly in flaky, crisp pastry and how it oozes out onto the plate, piping hot as you cut into it. It’s one of my favorite special treats.

What’s your favorite recipe using puff pastry sheets?

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