Chicken Meatloaf Wellington with Sun Dried Tomatoes
A delightful dish that combines ground chicken with sun-dried tomatoes and fresh basil, wrapped in flaky puff pastry, perfect for family dinners or impressing guests.
Ingredients
Filling Ingredients
- 1 small onion, grated (about 1/2 cup)
- 1 lb ground chicken (mince) (Note 1)
- ¾ cup panko breadcrumbs
- ¼ cup parmesan cheese, finely grated
- 1 large egg
- ⅓ cup fresh basil, roughly chopped (Note 2)
- ¾ cup roughly chopped sun-dried tomatoes
- 1 tsp salt
- Black pepper
- 1 sheet puff pastry, thawed
- 1 large egg, lightly beaten (optional, Note 3)
Instructions
Preparation
- Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
- In a bowl, place all the filling ingredients and mix them with your hands. The mixture should be soft and wet, not dry and crumbly.
- Place the filling onto the puff pastry. Shape it into a loaf and roll the pastry up, making sure the seam is facing down.
- Transfer the rolled pastry onto the baking tray. Cut a few diagonal slashes across the top for ventilation.
- Brush the pastry with the lightly beaten egg (if using) and bake for 35 to 40 minutes, or until the pastry is a deep golden brown. Remember to turn the tray at about 25 minutes for even baking.
- Once done, remove it from the oven and let it rest for 5 minutes before serving.
Notes
Serve warm sliced into thick pieces, with a fresh salad or roasted vegetables. Drizzle with your favorite sauce or gravy for added flavor. Store leftovers wrapped in plastic wrap or foil in the refrigerator for up to 3 days. Reheat in the oven at low temperature.