Chicken Meatloaf Wellington with Sun Dried Tomatoes
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.97 out of 5 stars
(31)
Ingredients
5 servings
- 1 small onion (, grated (about 1/2 cup)
- 1 lb / 500 g ground chicken (mince) (Note 1)
- 3/4 cup panko breadcrumbs
- 1/4 cup parmesan cheese (, finely grated)
- 1 egg
- 1/3 cup fresh basil (, roughly chopped (Note 2)
- 3/4 cup roughly chopped sun dried tomatoes
- 1 tsp salt
- Black pepper
- 1 sheet puff pastry (, thawed)
- 1 egg (, lightly beaten (optional) (Note 3)
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Preparation
Step 1
Preheat oven to 180C/350F. Line a baking tray with parchment paper.
Step 2
Place the Filling ingredients in a bowl and use your hands to mix together. It should be quite soft and wet, not dry and crumbly.
Step 3
Place the filling onto the puff pastry. Shape into a loaf and roll the puff pastry up, ending with the seam side down.
Step 4
Transfer to baking tray. Cut a few diagonal slashes across the top.
Step 5
Brush with egg wash and bake for 35 to 40 minutes, or until the pastry is deep golden brown. Turn the tray at around 25 minutes for even browning.
Step 6
Remove from the oven. Rest for 5 minutes before serving.
Step 7
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