Cookery Corner: Individual Chicken Wellingtons. Sort of.

It’s Tuesday, which means Reviewsday, but I’m going to sneak in a quick Cookery Corner. I know they are scheduled for Sundays, but you know. Life.

I made up a random meal with chicken and philly cheese and pasta and added some mushrooms and spinach to make it sort of resemble a beef wellington. With chicken. So, here’s what you need:

This was the smallest bag of spinach I could buy. We had spinach in everything until it was used up.

This was the smallest bag of spinach I could buy. We had spinach in everything until it was used up.

As with most chicken dishes, I like to cook the chicken first, then because I’m working with pastry, I set the chicken aside to cool down otherwise the pastry will suffer for it. And yeah, you could make your own pastry, but unless its choux I don’t tend to bother. I can make pastry and that’s all I need to know!

Next is the cream cheese to give the dish some yummy, gooey-ness. I could have bought philly with chives and garlic and stuff, but given that I took the cheaters way out on the pastry, I thought I’d make up for it buy essentially making my own mix!


That’s regular philly, chives, basil and garlic all mixed up. I used the whole tub of cheese and just added the ingredients to taste. This is a very lead-by-taste-buds meal!

Next cook the mushrooms. I made this once before and left the mushrooms raw–they oozed out moisture until the pastry wound up with the soggiest of bottoms, which is a big no-no for making pastry dishes, plus its a helluva mess to clear off the cooking tray. So cook your mushrooms and then let them cool, finally pressing them between sheets of kitchen roll to dry them out substantially. The cheese sauce melts beautifully so you don’t want excess liquid!

Then you get to pretend you are Captain America as you order your food to Assemble.

Stack 'em up!

Stack ’em up!

Just because

Just because

Then it’s just a case of using the old water-as-glue trick in order to paste the pastry together and then sticking on fun shapes because this post is sponsored by “just because”.

Beautifully golden brown

Beautifully golden brown

And there you have it. I didn’t bother listing measurements or ingredients beyond the pictures because I made this up and will probably tweak it the next time I make it. Its a fluid sort of dish, one you can make your own very easily. Change anything you like about it and as long as you cook the meat first you can pretty much just bake until the pastry looks done. No need to worry about precise times; just keep an eye on your oven.


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