Chicken & Camembert Wellington
Ingredients
Mushroom pate:
30g butter
1 tablespoon extra virgin olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 tablespoon dry sherry
500g cup mushrooms, chopped
100g bread crumbs
Salt & freshly ground black pepper
Filling:
1 tablespoon extra virgin olive oil
2 chicken breast fillets, flattened
200g Flinders Estate Camembert
4 teaspoons Cranberry Sauce / Jam
1 large sheet frozen puff pastry, just thawed
1 egg, lightly whisked
1 tablespoon water
Method
Place the sesame seeds in a medium non-stick frying pan over medium heat. Cook, stirring often, for 5 minutes or until toasted and golden.
Roughly chop the pistachio and add to the pan with pepper and cook, stirring, for 1 minute or until aromatic. Stir in the salt and set aside to cool.
Preheat oven to 200ºC.
Halve the pears. Use a teaspoon to remove the core from the pears. Rub the butter over the base of a shallow ovenproof dish. Place the pear halves in the dish cut side down. Drizzle with half of the honey and bake for 25 minutes, basting occasionally with the juices, or until the pears are just tender and caramelised underneath.
Turn the pears over, add small wedges of the Triple Cream Brie and bake for a further 5 minutes, place on a serving dish, add remaining honey and sprinkle with the pistachio dukkah.