Chicken Wellington with Gochujang Mushrooms and Carrots

Name: Chicken Wellington with Gochujang Mushrooms and Carrots
Prep time: 30 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 400 g cooked chicken; 2 tablespoons gochujang; 250 g mushrooms; 2 medium carrots; 2 tablespoons olive oil or butter; 1 small onion; 2 cloves garlic; 1 tablespoon soy sauce; 1 teaspoon honey or brown sugar; 2 sheets puff pastry (pasta sfoglia); 1 large egg; 2 tablespoons all-purpose flour; 1 teaspoon sesame seeds; salt and black pepper

A weeknight-friendly twist on classic Wellington: cooked chicken and a savory gochujang-mushroom-carrot filling wrapped in store-bought puff pastry (pasta sfoglia), brushed with egg wash, and baked until deeply golden and crisp.

YRecipe by You

4 servings55 minutesmedium difficulty

Ingredients

cooked chickenshredded or roughly chopped; rotisserie chicken works well400 g
gochujangKorean fermented chili paste; adjust to taste2 tablespoons
mushroomscremini or button, finely chopped250 g
carrotspeeled and finely diced or grated2 medium
olive oil or butterfor sautéing2 tablespoons
onionfinely chopped; optional but adds depth1 small
garlicminced2 cloves
soy saucebalances the gochujang1 tablespoon
honey or brown sugaroptional, to round out the heat1 teaspoon
puff pastry (pasta sfoglia)about 320 g total, thawed if frozen2 sheets
eggbeaten, for egg wash1 large
all-purpose flourfor dusting the work surface2 tablespoons
sesame seedsoptional garnish1 teaspoon
salt and black pepperto taste

Method

1
If using frozen puff pastry, thaw it in the refrigerator according to package directions until pliable but still cold. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2
Heat the olive oil or butter in a large skillet over medium heat. If using onion, sauté it for 3–4 minutes until softened. Add the mushrooms and carrots and cook for 6–8 minutes, stirring, until the mushrooms release their liquid and it evaporates and the carrots are tender.
3
Stir in the garlic (if using) and cook for 30 seconds until fragrant. Add the gochujang, soy sauce, and honey or brown sugar (if using) and stir to coat the vegetables. Cook for 1–2 minutes until the mixture is glossy and any excess moisture has cooked off.
4
Add the cooked chicken and toss to combine. Season with salt and pepper to taste. Spread the filling on a plate and let it cool completely — a warm filling will make the pastry soggy and tear.
5
Lightly flour a work surface. If needed, roll each puff pastry sheet into a rectangle roughly 30 x 25 cm (12 x 10 in). Place one sheet on the prepared baking sheet.
6
Spoon the cooled chicken mixture down the center of the pastry, leaving a 3–4 cm (1.5 in) border on all sides. If the filling is loose, drain off any liquid first.
7
Brush the exposed border with beaten egg. Lay the second pastry sheet over the top and press the edges firmly to seal, crimping with a fork. Trim any excess pastry. Alternatively, fold a single larger sheet over the filling and seal.
8
Brush the entire surface with egg wash and cut 3–4 small slits in the top to let steam escape. Sprinkle with sesame seeds if desired.
9
Bake for 25 minutes, until the pastry is puffed and deep golden brown. If it browns too quickly, tent loosely with foil. The filling is already cooked, so the pastry is the guide.
10
Let the Wellington rest for 5 minutes before slicing with a serrated knife. Serve warm.