|1||kg||Pampas Frozen Puff Pastry|
|10||mL||White Wings Cornflour|
|10||g||Vegetable Stock Powder|
|175||g||Hot English Mustard|
Dice the chicken and marinade with Hot English Mustard and American Mustard. Season with salt, pepper and olive oil, then set aside. By adding the oil to the mixture, it allows the marinade to soak into the chicken quickly.
Place the mushrooms in a food processor and set to a high speed until it combines. Pour into a pot on the stovetop and place on a low heat.
To make the white sauce, fry off the leek that has been peeled and washed, then add the cream and vegetable powder. Add a pinch of salt and pepper and thicken the mixture with the White Wings Cornflour and water. Stir until all the ingredients have combined.
Spray a cupcake tray with olive oil, then cover each by placing with a square of Pampas Frozen Puff Pastry (measurements may differ depending on the baking tray). Fill the pastry with fresh spinach leaves, followed by the mushroom puree and slices of raw chicken. Close the pastry by pinching the ends together and bake at 175 degrees Celcius until they are golden brown.
While the chicken wellingtons cook, make a batch of mash potato. At the hospital, we use potato powder to ensure consistency and because we cook in large bulks. To create this, boil a pot of water and add the potato powder as per the instructions. Mash until the mixture combines.
For plating, pour the white sauce on the plate, followed by a serving of mash potato. Place the chicken wellington on-top and serve.