Fontina and Asiago Cheese Wellington

Fontina and Asiago Cheese Wellington

prep time

minutes
cook time

minute
servings
8-10

Ingredients













Cooking Instructions

1

Heat oven to 400°F. Sauté mushrooms in butter. Set aside.


2

Place chicken pieces and 1 egg into food processor container; process with steel blade until puréed. With food processor running, gradually add cream; process until smooth. Place in bowl; stir in asiago, mushrooms and seasonings. Chill.


3

Sauté spinach in oil. Set aside.


4

In small bowl, beat remaining egg. Place one puff pastry sheet on lightly-floured surface; brush top with beaten egg. Lay second puff pastry sheet on first; roll to 14x16-inch rectangle. Fit into lightly-buttered 9x5-inch loaf pan, leaving 2-inch overhang on sides. Brush pastry with beaten egg. Spread 1/3 chicken mixture into pastry-lined pan. Squeeze excess moisture from spinach; place half down center of chicken mixture to within 1/2 inch of long sides of pan. Sprinkle fontina on top of spinach; cover with remaining spinach. Spread remaining chicken mixture over spinach; brush with beaten egg. Fold excess pastry over chicken mixture, sealing Wellington completely. Brush with beaten egg; bake for 35 minutes. Unmold onto cookie sheet; brush with beaten egg, continue baking 10 minutes more or until golden brown. Let stand 10 minutes before cutting.


Ingredients













Cooking Instructions

1

Heat oven to 400°F. Sauté mushrooms in butter. Set aside.


2

Place chicken pieces and 1 egg into food processor container; process with steel blade until puréed. With food processor running, gradually add cream; process until smooth. Place in bowl; stir in asiago, mushrooms and seasonings. Chill.


3

Sauté spinach in oil. Set aside.


4

In small bowl, beat remaining egg. Place one puff pastry sheet on lightly-floured surface; brush top with beaten egg. Lay second puff pastry sheet on first; roll to 14x16-inch rectangle. Fit into lightly-buttered 9x5-inch loaf pan, leaving 2-inch overhang on sides. Brush pastry with beaten egg. Spread 1/3 chicken mixture into pastry-lined pan. Squeeze excess moisture from spinach; place half down center of chicken mixture to within 1/2 inch of long sides of pan. Sprinkle fontina on top of spinach; cover with remaining spinach. Spread remaining chicken mixture over spinach; brush with beaten egg. Fold excess pastry over chicken mixture, sealing Wellington completely. Brush with beaten egg; bake for 35 minutes. Unmold onto cookie sheet; brush with beaten egg, continue baking 10 minutes more or until golden brown. Let stand 10 minutes before cutting.


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Tagged in: Asiago Entrée Fontina

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