Rather than cook a Beef Wellington with the remaining puff pastry I used it to contain a chicken schnitzel (thigh meat).
While I love a good Beef Wellington, this Chicken Canberra was also pretty good.
Chicken Canberra as opposed to Beef Wellington
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: q
Ingredients
- Chicken Schnitzel (thigh meat)
- Puff pastry
- Avocado
- Streaky bacon
Instructions
- Cook the chicken in a frying pan for five minutes each side and then allow to cool
- Place some streaky bacon on a sheet of puff pastry
- Lay on some avocado
- Lay on the chicken schnitzel
- Lay on more avocado
- Cover with more puff pastry
- Seal the gaps
- Brush with egg wash
- Cook at 200 °C for 1 hour
- Allow the Chicken Canberra to rest for 15 minutes and then slice
- Shoot a photograph
- Eat the Chicken Canberra
- Wash the dishes
- Write the recipe
- Blog (verb)
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The crumb looks so golden and delicious! 😀
It was it was. Next time I buy puff pastry I’ll do it again 🙂
Speechless! This looks yummy lummy to infinity and beyond! Wow!
I will add this recipe to my collection of recipes from the world. This one is going to be my top Australian dish! 😉
Haha, thanks. It’s a capital recipe lol
That looks really yummy Gaz! 🙂
Thanks Barb. It was pretty good 🙂