Chicken and Spinach Wellington

Number of Portions
Chicken and Spinach Wellington


- 20 grams Schwartz Chicken Seasoning , plus extra for sprinkling on egg wash
- 10 x 50 grams chicken breast pieces
- 2 tbsp olive oil
- 50 grams plain flour
- 750 grams puff pastry
- 200 grams cream cheese
- 200 grams spinach wilted
- 1 egg, whisked


Preheat the oven to 200°C.

Season the chicken breast with Schwartz Chicken Seasoning on all sides.

Heat the oil in a pan and add the chicken. Brown the breasts on all sides until almost completely cooked through then transfer to a plate.

On a floured surface, roll out the puff pastry and cut into 10 squares.

In a small bowl, combine the cream cheese with spinach and divide between the pastry squares.

Place a piece of the chicken on top of the cream cheese and spinach in each puff pastry square.

Brush the edges of each pastry square with the egg wash.

Wrap the pastry around the chicken breast, pressing edges to seal tightly.

Place seam-side down on greased baking sheets.

Brush the tops with egg wash and sprinkle with Schwartz Chicken Seasoning.

Bake for about 20 minutes or until puffed and golden brown and chicken is to temperature.

Products used in this recipe: