Small Chicken Wellington in the Air Fryer
Tender chicken breasts wrapped in crisp, golden puff pastry with a creamy mushroom sauce tucked inside. A festive main course that turns out perfectly in the air fryer.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Pande
- 1 Bagepapir (til airfryer)
- 1 Brush
Ingredients
Chicken
- 4 pcs chicken breast About 600 g in total
1 tsp salt- 0.5 tsp black pepper Freshly ground
- 1 tbsp olive oil For browning
Mushroom Sauce (Filling)
- 250 g mushrooms Finely chopped
- 1 pcs shallot Finely chopped
- 1 clove garlic Finely chopped
- 25 g butter
- 1 tbsp plain flour
- 1 dl cooking cream
- 1 tsp fresh thyme Chopped
- salt and pepper To taste
Wrapping
- 2 plader puff pastry Fresh, about 270 g
- 1 pcs egg Beaten, for brushing
Instructions
Preparation
- Melt 25 g butter in a pan over medium heat. Gently sauté 1 pcs shallot and 1 clove garlic until soft without taking on colour. Add 250 g mushrooms and fry until all the liquid has evaporated. Sprinkle over 1 tbsp plain flour, stir, and gradually add 1 dl cooking cream to make a thick sauce. Season with 1 tsp fresh thyme, salt and pepper, and let the mushroom sauce cool completely.
- Season 4 chicken breasts with 1 tsp salt and 0.5 tsp black pepper. Heat 1 tbsp olive oil in the pan and brown the chicken for 1-2 minutes on each side, so it takes on colour but is not cooked through. Let the chicken cool.
- Roll out 2 plader puff pastry and cut into 4 equal pieces. Spread a little cooled mushroom sauce on each piece of pastry, place a chicken breast on top, and wrap the pastry tightly around the chicken. Seal the seams well, and brush with 1 pcs egg.
Cooking in the Air Fryer
- Preheat the air fryer to 180 °C fan. Place a piece of baking paper in the basket.
- Place the wrapped chicken pieces in the air fryer seam-side down. Bake at 180 °C for 16-18 minutes, until the puff pastry is golden brown and crisp and the chicken reaches a core temperature of 75 °C. Turn carefully halfway through if the colour becomes uneven.
Serving
- Let the wrapped chicken rest for 5 minutes so the juices settle before serving.
Notes
Tips for a perfect result:
Make sure the mushroom sauce is completely cold before you wrap it — warm sauce makes the puff pastry soft and stops it from turning crisp. Place the parcels seam-side down so they don't open during baking. Variation:
Add a slice of serrano ham or a little grated Parmesan along with the mushroom sauce for extra richness. Fresh parsley or tarragon can replace the thyme. Serving:
Serve with a fresh green salad, oven-roasted root vegetables or boiled potatoes and perhaps a gravy made from extra mushroom sauce. Portion size:
If your air fryer is smaller, you can bake the wrapped chicken in two batches so they don't touch each other.
Make sure the mushroom sauce is completely cold before you wrap it — warm sauce makes the puff pastry soft and stops it from turning crisp. Place the parcels seam-side down so they don't open during baking. Variation:
Add a slice of serrano ham or a little grated Parmesan along with the mushroom sauce for extra richness. Fresh parsley or tarragon can replace the thyme. Serving:
Serve with a fresh green salad, oven-roasted root vegetables or boiled potatoes and perhaps a gravy made from extra mushroom sauce. Portion size:
If your air fryer is smaller, you can bake the wrapped chicken in two batches so they don't touch each other.
Nutrition
Calories: 615kcalCarbohydrates: 28gProtein: 42gFat: 37gSaturated fat: 16gPolyunsaturated fat: 4gMonounsaturated fat: 14gTrans fat: 0.3gCholesterol: 165mgSodium: 720mgPotassium: 620mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 60mgIron: 3mgNet carbohydrates: 26g
