Chicken Wellington with Pampas Puff Pastry

Goodman Fielder Food Service
Chicken Wellington with Pampas Puff Pastry

Chicken Wellington with Pampas Puff Pastry

Posted on 7th August 2018
Looking for a dish you can make for a large group of customers? Why not try this easy-to-follow chicken wellington recipe, created with the goodness of the Pampas Puff Pastry range!
Makes 10, scale as needed.


1 kg Pampas Frozen Puff Pastry
10 mL White Wings Cornflour
1.6 kg Chicken Breast
500 g Spinach
1 each Leek
400 mL Fresh Cream
10 g Vegetable Stock Powder
1 each Egg
10 mL Milk
10 g Salt
10 g Pepper
500 g American Mustard
175 g Hot English Mustard
2 kg Fresh Mushrooms


Image shows the raw ingredients for the chicken wellington recipe

Step 1:

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.

The chef is seen dressing the chicken with mustard

Step 2:

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.

The chef is pictured placing the mushrooms in a blender

Step 3:

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.

Chef is pictured cleaning and frying the fresh leak

Chef is seen adding ingredients into the white sauce mix

Step 4:

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.

The chef pushing the Pampas Puff Pastry into a tin

The chef fills the pastry with the chicken

Step 5:

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.

Chef is seen making mash potato

Step 6:

For plating, pour the white sauce on the plate, followed by a serving of mash potato. Place the chicken wellington on-top and serve.

Here the chef plates the chicken wellington

Message from chef Terry Dickson

Terry Dickson

My chicken wellington recipe is quick and simple to make and can easily be created in big batches. As we serve over 100 patients, three times a day, we need to ensure our meals are quick to produce while also holding great flavours, nutrients and textures. That is why this recipe is one of my favourites to create.

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