Chicken Wellington

• Add the chicken and seasonings to a food processor and mix until a sausage meat like consistency

• Wrap the mixture tightly in cling film and roll in to a cylinder shape (around 3” thick) and refrigerate

• Fry the onion and mushrooms for 5 minutes, add the white wine and Worcester sauce

• Reduce until the wine has evaporated and the mixture is dry. Allow to cool

• Roll out the pastry to around 2/3mm thick, and spread the onion and mushroom mix on to the pastry evenly

• Place the chicken mixture on top of the pastry and fold the pastry over it until it is all covered, crimp the ends with a fork and cut off any excess then brush with the egg wash.

• Cook in the oven on a tray lined with parchment paper at 190c for 1 hour or until the chicken has reached at least 74c internal

Recipe courtesy of @smokin_dans