Buffalo Chicken Wellington
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Nutritional value per serving:
Serving size: 1 of 10
Calories 335, total fat 24 G., saturated fats 12 G., proteins 24 G., carbohydrates 5 G., fiber 0 G., cholesterol 101 mg, sodium 690 mg, sugar 1 G.
Serving size: 1 of 10
Calories 335, total fat 24 G., saturated fats 12 G., proteins 24 G., carbohydrates 5 G., fiber 0 G., cholesterol 101 mg, sodium 690 mg, sugar 1 G.
A favorite among many, spicy Buffalo chicken is served wrapped in a crispy puff pastry shell with gooey cheese, making it even more delicious and mouthwatering! Leftover breaded chicken tenders from last night's dinner are perfect for this dish. Brush them with spicy butter and wrap them in store-bought puff pastry with crumbled blue cheese and slices of mozzarella. Serve the Wellington immediately to fully enjoy the gooey cheese that envelops the chicken pieces and the crispy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (500 g) frozen puff pastry (2 sheets), thawed
- 1/3 cup hot sauce + extra for serving
- 5 tbsp unsalted butter, melted
- 6 breaded fried chicken cutlets (about 600 g)
- 1 package (110 g) crumbled blue cheese
- 450 g semi-skimmed mozzarella, cut into 8 slices
- 1 large egg, beaten
- Ranch sauce, for filing
- Carrot and celery sticks, for serving
We recommend
Recipes with similar ingredients: puff pastry, hot sauce, butter, chicken cutlets, blue cheese, mozzarella cheese, eggs, ranch sauce
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Cut a piece of parchment paper to fit on a rimmed baking sheet. Place one sheet of puff pastry on the parchment, then place a second sheet of puff pastry on top. Roll out the two layers into a single rectangle measuring 42.5 x 32 cm.
- Combine hot sauce and butter in a small bowl and brush both sides of the chicken tenders with the sauce. Set aside.
- Spread the remaining sauce over the puff pastry, leaving a 2.5 cm border along one long side and two short sides. Sprinkle the sauce with blue cheese. Top with 4 slices of mozzarella, overlapping if necessary. Place 3 chops on top. Repeat with the remaining 4 slices of mozzarella and 3 chops.
- Brush the 3 empty edges of the puff pastry with beaten egg. Fold the long, unbuttered side over the filling, then the 2 short sides, then the other long side. Turn the Wellington over so that the seam is facing down. Brush with the remaining egg and make three 7cm-long slits on the top with a sharp knife.
- Transfer the Wellington and parchment paper to a baking sheet and bake until golden brown and crisp, 45-50 minutes. Serve with ranch dressing, carrot and celery sticks, and extra hot sauce.
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