Wild Garlic Chicken Kiev Wellington

We all love a good old chicken Kiev, but for those more sophisticated evenings, whip out the puff pastry and get to cooking.

Done in 30 mins + 4 hours

Serves 4

Ori Goldberg

Dish by Ori Goldberg



Wild garlic butter:

250gunsalted butter

150gwild garlic

flakey salt, to taste

Mushroom Duxelles:

750gchestnut mushrooms, finely chopped

4garlic cloves, crushed

2thyme sprigs

50mlbrandy (or cognac)

salt, to taste

The rest:

2puff pastry sheets

160g (8 slices)prosciutto

2chicken breasts, butterflied

1egg (for egg wash)

Succulent chicken breast, rolled into a ballotine, and filled with vibrant wild garlic butter, all incased in mushrooms, prosciutto, and buttery puff pastry.


Start with the wild garlic butter. Simply add the wild garlic to a food processor, and blend with a splash of water. Once minced, add the room temperature butter, and blend until the butter and garlic are completely combined.

On a surface covered with a sheet of clingfilm, add your butterflied chicken breast and season with a bit of salt. Pipe your wild garlic butter in the middle of the two breasts, and start rolling the chicken, tying off both ends tightly. Let rest in the fridge for a few hours.

Whilst waiting, make the duxelles. In a clean food processor, blitz the mushrooms until very fine, before transferring to a warm frying pan with oil. Add minced garlic and thyme, and cook off until all the water has been cooked out the mushrooms. Finish with some brandy, and flambé to burn off the alcohol (and impress your guests).

Prepare another sheet of clingfilm, and layer on the prosciutto, followed by the duxelles, and your chicken roll. Wrap this the same way as before, and let firm up in the fridge for another hour.

Place the pastry down on a slightly floured surface, and start rolling your chicken Kiev into the pastry (brush the pastry with a bit of milk to help it stick!).

Brush the outside with egg, and with the extra piece of pastry, make a lattice. Stick onto the outside of the wellington, brush again with egg and bake at 180°c for 25-30 minutes, or until it is evenly golden.

All that's left to do is cut into it, and watch the buttery juices burst out of the middle.

What do you think of the recipe?

Ori Goldberg

Ori Goldberg

Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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