Mini Chicken Wellington

Method

• step 1

  Heat Oven to 200c (180c for fan oven) Wash and slice chestnut mushrooms

• step 2

  Melt butter in pan and add mushrooms, lemon juice and seasoning. Cook for 3-4 minutes. Allow to cool

• step 3

  Wash and pat dry chicken breasts

• step 4

  Cut pastry to size, allowing enough to Completely wrap chicken breast, to form a parcel

• step 5

  Spread pastry wth layer of course cut pate, (do not spread completely up to edge) repeat with cooled mushrooms

• step 6

  place chicken breast in centre, wet edges of pastry with water and warp forming a parcel. Glaze with egg yolk, prick parcel with fork and place in oven on middle shelf for 30 minutes

• step 7

  Remove from oven and serve immediately.