Christmas dinner Wellington

• oil1 tbsp tbsp
• onion↗1

  finely chopped

• chicken breasts↗6
• mince↗400g g
• winter herbs↗small bunch

  (used rosemary, thyme and sage), chopped

• fresh breadcrumbs↗100g g
• prosciutto or Parma ham↗10 slices slices
• cranberry sauce250g jar g
• puff pastry with pure butter↗2 x 500g blocks g
• plain flour↗

  for rolling out

• egg↗1

  plus 1 yolk

• baked potatoes

  vegetables and gravy, to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a pan. Add the onion and cook for 8‑10 minutes until soft. Transfer to a bowl and let cool.

2. 2

   Cover a cutting board with cling film and place a chicken breast on it. Cover the chicken with another layer of film. Using a rolling pin, gently pound the thicker side of the chicken until the whole breast is an even thickness of about ½ cm. Repeat with the remaining breasts.

3. 3

   Combine the mince, herbs and breadcrumbs with the cooled onion. On a work surface, create a double layer of cling film about 30 × 40 cm. Lay the prosciutto on it, covering as much of the film as possible. Place the chicken breasts on top, adjusting them so they fit tightly (trim if needed) and completely cover the prosciutto. Season the chicken.

4. 4

   Cover the chicken with the mince mixture, spreading it to the edges. Stir the cranberry sauce to loosen it and spread it over the mince. Tightly roll the chicken from the long side (using the film, keeping it on the outside), forming a spiral inside. The prosciutto should be the outer layer. Wrap the roll in a large sheet of film, twist the ends to seal, and freeze for 30 minutes.

5. 5

   On a flour‑dusted surface, roll out one block of pastry to a coin‑thick sheet about 1 lb. Place it on a parchment‑lined tray. Unroll the chicken roll and place it on the pastry. Trim the pastry to a rectangle, leaving 2‑3 cm around the roll. Keep the trimmed pieces for topping.

6. 6

   Roll out the second piece of pastry to the same thickness as the first. Beat the egg with an extra yolk and brush a little onto the pastry edge. Cover the roll with the second pastry layer, tightly sealing the meat and removing air pockets. Trim excess pastry, leaving a rim about 2 cm.

7. 7

   Pinch the edge with thumb and forefingers, or use a fork to press and seal (trim the fork if the pastry sticks). Brush the Wellington with the egg mixture. Use the saved pastry pieces to decorate the Wellington as desired, or cut the top layer with a sharp knife. Cover and chill for at least 1 hour, up to 48 hours. At this stage you can freeze for up to two months (thaw in fridge before cooking). When ready to bake, preheat oven to 200 °C/180 °C fan/gas 6.

8. 8

   If any egg glaze remains, brush the Wellington again before baking. Bake for 1 hour 15 minutes until the pastry is golden and crisp. If you previously froze the Wellington, ensure it is fully cooked by inserting a sharp knife into the centre and checking that the tip is very hot. Serve with puree or roasted potatoes, vegetables and gravy, as desired. The chicken is much juicier than beef, so have paper towels ready to blot excess juice when slicing the Wellington.