Chicken Meatloaf Wellington with Sun Dried Tomatoes

Method7 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F and line a baking tray with parchment.

2. 2

   Step 2: Mix the grated onion (1) and its juice, raw ground chicken (500 g), panko, Parmesan (¼ cup), filling egg (1), basil (⅓ cup), sun-dried tomatoes (¾ cup), salt (1 tsp) and black pepper in a bowl. The mixture should be soft and moist rather than dry or crumbly.

   Uses 1 small onion, grated · 500 g raw ground chicken · ¾ cup panko breadcrumbs · ¼ cup finely grated Parmesan · 1 egg for the filling · ⅓ cup roughly chopped fresh basil · ¾ cup roughly chopped sun-dried tomatoes · 1 tsp salt

3. 3

   Step 3: Place the chicken filling on the thawed pastry sheet and shape it into a loaf that can be wrapped by the sheet. Roll the pastry around the filling and leave the seam underneath.

   Uses Mixed raw chicken meatloaf filling · 1 sheet puff pastry, thawed

4. 4

   Step 4: Transfer the wrapped loaf to the lined tray and make a few diagonal slashes across the pastry top.

   Uses Pastry-wrapped raw chicken loaf

   
5. 5

   Step 5: If using the optional wash, brush the pastry lightly with the separately beaten egg. Bake in the preheated oven for 25 minutes before turning the tray.

   Bake before turning tray · 25 minUses Slashed raw Wellington · Optional beaten egg wash, enough to brush the pastry

6. 6

   Step 6: At about 25 minutes, turn the tray for even browning. Bake for another 10–15 minutes, checking from 10 minutes, until the pastry is deep golden and the centre of the chicken filling reaches 74°C / 165°F. The overall baking guide is 35–40 minutes; continue if needed to reach both endpoints.

   Finish Wellington bake · 10 minUses Part-baked Wellington before turning

7. 7

   Step 7: Remove the fully cooked Wellington from the oven and rest for 5 minutes. Slice into five portions and serve while the pastry is crisp.

   Rest cooked Wellington · 5 minUses Golden fully cooked chicken Wellington