Easy Chicken Wellington Roll (with rice noodles)

My Simple Chicken Wellington Roll is going to become a new favorite meal for your family. Hints of dill bring out the brightness of this easy sandwich using a puff pastry base.

Course Main Course

Cuisine European

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 383kcal

Author Dina

Ingredients

1/3 package Rice noodles (from a 7 oz pkg)
1 lb sheets puff pastry (comes with 2 sheets)
1 egg + 1 tbsp water for egg wash
1/2 cup onion chopped
2 garlic cloves minced
3 tbsp unsalted butter
1 lb ground chicken
1 1/2 tbsp chopped dill
2 tbsp Mayonnaise
1 hard-boiled egg
1/2 tsp red pepper flakes optional
1/2 tsp black pepper
1 tsp salt

Instructions

Cook the vegetables and chicken

In a skillet, melt the butter and saute the chopped onion and minced garlic over medium heat until the onion becomes translucent.
Add the ground chicken, salt, pepper, and red pepper flakes to the sauteed onion. The red pepper flakes are optional and ground chicken can be substituted with other ground meats.
After the chicken is fully cooked, remove the excess liquid from the skillet.

Boil the rice noodles

Meanwhile, fill a bowl with boiling water and submerge 1/3 of the rice noodles for about 20 minutes.
Once the noodles have softened a cooked in the hot water, strain out any extra water with a mesh colander and set aside.

Make the filling

In a large bowl, combine the cooked ground chicken, mayonnaise, and chopped hard-boiled egg.

Roll out the puff pastry

On a floured surface, roll out the puff pastry in one direction so it stretches to about 12 inches.
Spread 1/2 of the meat mixture onto each puff pastry sheet and add a thin layer of rice noodles.

Fill and bake

Roll up the dough longways and transfer over to a cookie sheet lined with parchment paper. Pinch the ends so that the filling won't spill out.
Using a sharp knife, make about 8 slits along the top of the roll. Beat the egg and water together and brush the egg wash onto each roll with a party brush.
Bake at 370 degrees Fahrenheit for 40-45 minutes. Serve warm with sour cream.

Notes

Save time and make it in advance

If you're tight on time you can always make the filling in advance and keep it in the fridge until ready to fill it into the puff pastry. You can do this even an entire day before.

What to serve with it

You can't go wrong with serving a meat dish with a meatless soup and salad. Here are some great serving suggestions.

Nutrition