Chicken Meatloaf Wellington with Sun Dried Tomatoes Recipe
Ingredients
- 1 Egg
- 1 Small onion
- 1/2 cup grate
- 1 lb / 500 g ground chicken ground chicken
- Black pepper
- 1 tsp salt
- 3/4 cup roughly chopped sun dried tomatoes
- 3/4 cup panko breadcrumbs
- 1/4 cup parmesan cheese
- 3/4 cup cup fresh basil roughly chopped
PASTRY
- 1 sheet puff pastry
- 1 egg
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, sun-dried tomatoes, chopped parsley, onion, garlic, dried thyme, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
- Place one sheet of puff pastry on the prepared baking sheet. Spread the chicken mixture evenly over the pastry, leaving a border around the edges.
- Carefully place the second sheet of puff pastry over the chicken mixture. Press the edges of the two sheets together to seal the meatloaf inside the pastry.
- Brush the top of the puff pastry with the beaten egg, ensuring it is fully covered.
- Use a sharp knife to score the top of the pastry with diagonal lines or decorative patterns.
- Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and the chicken is cooked through. Use an instant-read thermometer to check that the internal temperature of the meatloaf reaches 165°F (74°C).
- Remove the Chicken Meatloaf Wellington from the oven and let it rest for a few minutes before slicing.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
It's always recommended to check the nutritional values based on the specific brands and quantities of ingredients used to get accurate calorie counts.