Stuffed with cranberry sauce, surrounded by mushroom stuffing, and wrapped in flaky puff pastry this Turkey Wellington is dressed to impress.

This post is sponsored by the Ohio Poultry Association, but all opinions are my own.

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It’s that time of year when turkey finally gets to be in the spotlight! But I am here to say that turkey shouldn’t be restricted. In fact I think turkey was meant for even greater things, such as Turkey Wellington – who says only beef gets to be wrapped all cozy in puff pastry anyway?

I was first introduced to an alterative to Beef Wellington in a virtual cooking class during COVID lockdown where we made Beet Wellington. Spoiler alert, it’s just as good as the traditional version. I would know because we tried them side by side.

So when it came to coming up with a fun new way to present turkey this season, I decided that if beets can be transformed into Wellington so can turkey. Heck, you can get half of the traditional seasonal recipes in one dish (turkey, cranberry sauce, and stuffing).

For this Turkey Wellington recipe, three pounds of turkey breast tenderloins are butterflied, stuffed with cranberry sauce, surrounded by a mushroom-pecan stuffing, and wrapped in flaky puff pastry. Sure this Turkey Wellington is dressed to impress but it’s cozy enough to serve any time.

To make things even easier, you have two chances to pause and refrigerate before continuing on with the recipe – after the turkey is cooked with the cranberry stuffed inside or when you’ve sealed it all in puff pastry.

While this version of Turkey Wellington very much so pulls inspiration from traditional Thanksgiving dishes and flavors, you could easily substitute the cranberry sauce (or omit entirely) or change up the seasonings in the mushroom-pecan stuffing to fit different occasions. But since it is November I plated mine with steamed green beans, blue cheese potatoes, and drizzled with gravy.

But even when cooking a fancy looking bird there are still rules to follow to ensure food safety. First, wash your hands and any other surfaces that come into contact with raw turkey before proceeding. Hand washing for at least 20 seconds is one of the simplest and most important health discoveries in history. I think we all can spare 20 seconds to make sure no one gets sick.

Next, you will notice the recipe calls for the use of a meat thermometer to confirm the internal temperature of the turkey reaches 165°F. This ensures that the bacteria are killed and also means you do not need to rinse off your turkey. In fact I advise against it because what you’ll end up doing is spreading contaminated droplets all over your kitchen. Trust me, I’m a microbiologist.

Finally, if you end up with more than enough turkey (usually 1-2 pounds per person for whole turkeys so 3 pounds of breast should serve 6) you need to store those leftovers in the fridge within 2 hours. Yes the bacteria were killed when cooking but unless your kitchen is completely sterile you reintroduced some when slicing and they multiple quickly – especially in moist warm things like freshly cooked meat. Won’t eat all the leftovers within 3-4 days? Turkey can also be frozen for 3-4 months.

The last little factoid I will bestow upon you before the recipe is that the state in which I live, Ohio, is one of the top ten largest turkey farming states in the nation, producing nearly 305 million pounds every year. I cannot even fathom that amount but I am happy to support my local turkey farmers by inspiring you to hopefully make this recipe this season and maybe even year round!

To learn more about Ohio turkey farmers and get cooking tips and nutrition information, please visit OhioTurkey.com and follow OPA on Facebook, Instagram, Pinterest, X  and YouTube.

TURKEY WELLINGTON WITH CRANBERRY SAUCE

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Yield: 4-6 Servings Prep Time: 1 Hour Cooking Time: 2 Hours 15 Minutes 2 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

WELLINGTON

• 3 lb. turkey breast tenderloin*
• 1 (14 oz.) can jellied cranberry sauce, cut lengthwise into quarters
• 1 Tbsp olive oil
• Salt and pepper
• 1 sheet puff pastry, thawed
• 1 large egg beaten with 1 Tbsp water, for brushing

STUFFING

• 1 Tbsp unsalted butter
• 1 large shallot, finely diced
• 16 oz. mixed mushrooms**, pulsed in food processor until pureed
• 1 cup fresh breadcrumbs
• 1/2 cup pecans, toasted and chopped
• 1 Tbsp fresh thyme, minced
• 1 Tbsp fresh rosemary, minced
• 1 Tbsp fresh sage, minced
• 3 large eggs, divided
• Salt and pepper, to taste

Directions

1. For the turkey: Preheat oven to 350°F. 
2. Place turkey breasts on a cutting board and carefully butterfly slice open like a book. Arrange the narrow portions to slightly overlap one another to form a rectangular shape the best you can. Season with salt and pepper, then place the quartered cranberry sauce jelly lengthwise down the middle of the turkey. 
3. Fold the breasts back on themselves, sealing the cranberry sauce inside, using a few toothpicks and/or cooking twine to secure the seams together. 
4. Transfer the turkey to a roasting tray, drizzle with olive oil and season with salt and pepper. Cover with foil and roast in the oven for 60-70 minutes, or until a meat thermometer reads 165°F at the thickest part. Remove from the oven and allow to cool completely. Remove the cocktail sticks and/or twine if using (you can stop here and refrigerate overnight or proceed).
5. Meanwhile prepare the stuffing: in a medium skillet, melt butter over medium heat. Add shallot and cook until translucent, about 5 minutes. Remove from pan to a large bowl; set aside.
6. Return pan over medium heat and add mushroom puree. Cook until mushrooms have released their moisture and boiled away, about 10 minutes. Remove from pan to the bowl with the onions. 
7. To the mushroom-onion mixture, add fresh breadcrumbs, pecans, thyme, rosemary, and sage. Mix until evenly distributed. Add 2 eggs and season salt and pepper, mixing until thoroughly combined. 
8. Dust a large sheet of greaseproof paper with flour, then roll out the puff pastry sheet to a size that will wrap around the turkey. Spread 2/3 of the mushroom stuffing onto the middle of the puff pastry to cover the bottom and sides of the turkey.
9. Place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Gently fold the puff pastry over the breast, pushing out excess air and press the seams together to seal. 
10. Brush with remaining egg, beaten with 1 tablespoon of water (you can stop here and refrigerate overnight or proceed).
11. When ready, preheat oven to 350°F and cook for 40-50 minutes, or until beautifully golden and the turkey has an internal temperature of 165°F. Remove from the oven and leave to cool for around 20 minutes before slicing.
12. Serve with gravy and your favorites sides. Refrigerate leftovers within 2 hours for 3-4 days or frozen for 3-4 months.

Notes

*It will look like one piece in the packaging but it's usually 2 separate breasts. When you butterfly them you will arrange them into a rectangle the best you can with the narrower edge overlapping. **I used cremini and shitake.

Source: Adapted from Elizabeth’s Kitchen Diary, Jamie Oliver, and Bleu & Fig‘s Virtual Cooking Series, Class 2.

This peanut butter puff pastry ring topped with chocolate drizzle looks impressive but it’s surprisingly easy to make with just a few ingredients.

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Doesn’t this peanut butter puff pastry look beautiful? It shockingly only requires 6 ingredients, and 3 of them are just for the chocolate drizzle on top.

The only ingredients you need to make a peanut butter puff pastry ring:

• Puff pastry
• Crunchy peanut butter
• Powdered sugar
• Unsalted butter
• Heavy cream
• Semisweet chocolate

Seriously that’s it. And it’s almost just as simple to assemble as well.

Once your spread the peanut butter-powdered sugar mixture over the puff pastry, you roll the dough up as if you were making cinnamon rolls. But instead of cutting the dough into spirals you it cut lengthwise, exposing all those layers your just rolled up in long lines. Then you use a simple twisting technique (similar to making chocolate babka) to braid the two strands together and shape the dough-rope into a circle, connecting the ends.

While the peanut butter puff pastry ring bakes you prepare the chocolate glaze to be drizzled over the warm pastry ring when it’s done.

Is it breakfast? It is dessert? You decide! I would learn towards the dessert category, but I also tend to prefer savory breakfasts so that’s my preference. I did recently read that if you are going to eat dessert you should eat it earlier rather that at the end of the day but who knows what truth that holds.

I say eat your treats whenever your want, just practice a little moderation ;-). That seems to be a good motto for most things in life.

PEANUT BUTTER PUFF PASTRY RING WITH CHOCOLATE DRIZZLE

Print

Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 refrigerated puff pastry sheet (8.65 oz)*
• 3/4 cup crunchy peanut butter
• 1 Tbsp powdered sugar
• 1 Tbsp unsalted butter
• 1 Tbsp heavy cream
• 2 Tbsp (1 oz.) semisweet chocolate

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl blend together the crunchy peanut butter and powdered sugar; set aside.
3. Roll puff pastry out on a sheet of parchment paper. Thinly spread the peanut butter over the entire surface.
4. Starting with the long side, roll the dough up, pinching the seam to seal. Cut length-wise into two long logs then braid the two dough strand together, joining the ends into a circle.
5. Using the parchment paper, lift and place on a cookie sheet. Bake 20-25 minutes, or until browned on top.
6. Meanwhile, prepare the chocolate glaze. In a small bowl, microwave the butter and heavy cream for 1 minute. Add chocolate chips and let sit for 1 minute before whisking until smooth. Spread or drizzle glaze over warm pastry ring and serve immediately.

Notes

*You can also use a sheet of crescent dough, just don't separate the pieces.

Source: Inspired by Real SImple, drizzle adapted from my Peanut Butter Cinnamon Rolls with Chocolate Glaze.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post and recipe was created for #HalloweenTreatsWeek! Giveaway is sponsored but I did not personally receive any complimentary products. All thoughts and opinions are my own.

Puff pastry baked brie is a killer appetizer, so dress it up like a mummy for Halloween and stuff it with your favorite jam!

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Would you believe me if I said this was the first time I’ve ever baked a puff pastry wrapped brie? 

Cause it is.

I’ve had it countless times and have always been obsessed with it, but for some reason I have failed to ever make it myself. Probably because I knew how dangerous it could be in my house.

And I was right.

One of the few friends that we’ve allowed in our COVID bubble came over for a game night and s’mores so I took the opportunity to make one at last! 

But I didn’t make just any old puff pastry wrapped brie, this one is dressed up as a mummy for Halloween! And then the three of us pretty much polished off the entire thing. 

What’s not to love about gooey, cheese, buttery flaky crust, and sweet jam oozing out? The whole package made complete with two little dried cranberries eyes. 

Want a more savory option? I’ also have a recipe for a mummy spinach artichoke stromboli! Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today (and enter the giveaway at the bottom of this post): 

Halloween Cookies & Bars:

• Bat Sugar Cookies from The Flour Handprint
• Voodoo Doll Cookies from Sweet ReciPEAS
• Halloween Confetti Cookies from Fake Ginger

Halloween Cakes & Cupcakes:

• Marshmallow SpiderWeb Cupcakes from Big Bear’s Wife
•  Candy Corn Poke Cake from Devour Dinner
• Halloween Brownie Cupcakes from Hezzi-D’s Books and Cooks
• Pumpkin Chocolate Chip Cupcakes from It’s Shanaka

Halloween Brownies:

• Spider Brownie Bites from Tastes of Homemade 
• Evil Dead Necronomicon Brownies from Savory Moments

Halloween Pies & Cheesecakes:

• Mini Candy Corn Cheesecakes from Cheese Curd in Paradise

Halloween Drinks:

• Halloween Themed Layered Drinks from 4 Sons R Us

Chilled Halloween Treats:

• Easy Chocolate Pudding from Pastry Chef Online

Sweet Halloween Treats:

• Halloween Bark from West Via Midwest
• Halloween Snack Mix from Savory Experiments
• Healthy Halloween Snacks from House of Nash Eats
• Sweet & Savory Halloween Snack Board from An Affair from the Heart
• Spooky Candy Bark from Sweet Beginnings
• Poisoned Candy Apples from Fresh Coast Eats
• Donut Hole Mummies from Family Around the Table 
• Halloween Caramel Popcorn Munch Recipe from Back To My Southern Roots
• Spiderweb Baked Donuts from Lemon Blossoms

Savory Halloween Recipes: 

• Mini Monster Meatball Sliders from A Kitchen Hoor’s Adventures
• Mummy Brie from The Spiffy Cookie
• Halloween Deviled Eggs from I am a Honey Bee

One year ago: Sally’s Sugar Cookies

Three years ago: Peanut Butter Dark Chocolate Blondie Bricks

Four years ago: October 2016 Stitch Fix #18

Five years ago: Cocoa Candied Bacon

Six years ago: Prosciutto-Wrapped Chicken with Balsamic Date Sauce

Seven years ago: Apple Cinnamon Pretzels

Nine years ago: Basil Butter

MUMMY BRIE

Print

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 package (1 sheet) frozen puff pastry, thawed
• 1/4 cup raspberry or other red jam
• 1 round (8 oz.) Brie cheese
• 1 egg beaten with 1 Tbsp water
• 2 dried cranberries or raisins

Directions

1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment or a silicone baking mat, set aside.
2. On a lightly floured surface, unfold puff pastry and roll into a 14-inch square. Cut 2 inches off, making a 12-inch square, then cut off the corners to make a circle (save scraps for later).
3. Spread jam into a 4-inch circle in center of pastry. Place Brie on top, fold pastry over cheese, pinching the edges to seal (trim excess dough if needed). Brush with egg wash,  place seam-side-down on the prepared baking sheet, and brush the top with more egg wash.
4. Cut scraps into strips and wrap around Brie, trimming as necessary. Brush with egg wash.
5. Bake 20-25 minutes or until golden brown. For eyes, place two dried cranberries or raisins on top. Serve with fruit or crackers.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media.

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!
 

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

Prize #7 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

Prize #8 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

Prize #9 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Prize #10 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card

Prize #11 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card

Prize #12 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

Prize #13 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

Have you been stalking me on Instagram as I tackle my summer to-do list? If so then you know that tonight I’m going to see Real Madrid play Paris Saint-Germain! Ohio State’s American Football schedule may be right around the corner (woohoo!) but in the meantime I’m gonna enjoy some futball! A few friends are attending as well but we all bought our tickets at separate times so I’m not entirely sure how close our seats are together, but oh well.

This soccer game as absolutely nothing to do with this recipe today, however. Maaaaybe if it was a Greek team playing I could make some sort of lame attempt to connect to two but I’m not even gonna pretend – I just didn’t have anything else on my mind to talk about so I told you about my plans tonight. Stalk away (good luck trying to find me, although my bright purple hair might make it easier).

But in all seriousness, this spanakoptia is superior. Why? Because I originally was going to make a more classic version, inspired by this month’s Book Club Cookbook Cooking Crew invitation to cook a dish from Corelli’s Mandolin by Louis de Bernières. But then I decided that I wanted to limit the time I spent in the kitchen, cut the recipe in half, and used puff pastry instead of phyllo dough. Because it’s easier. And my laziness paid off because this little rustic spanakopita tart looking thing was magical. Think of it as a flaky-crust spinach and cheese pizza.

One year ago: Three Cheese and Swiss Chard Pasta Bake Cake

Five years ago: BBQ Chicken Burgers

RUSTIC SPANAKOPITA

Serves 6

Ingredients:

1 (10 oz.) pkg. frozen chopped spinach

2 Tbsp unsalted butter, divided

3 scallions

6 oz. small curd cottage cheese

4 oz. crumbled feta cheese

1 egg

4 oz. cream cheese, room temperature

1 tsp Greek seasoning

1/4 tsp salt

1/4 tsp lemon pepper

1/8 tsp nutmeg

1 sheet (1/2 pkg.) frozen puff pastry, thawed

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Thaw the spinach and drain in a colander.Squeeze out excess moisture. Roll spinach in a clean dish towel and wring dry. Place in a large bowl.
3. Chop the green and white parts of scallions separately. Melt 1 tablespoon of butter in a small skillet and saute the scallion whites until soft, approximately 5 minutes. Remove from heat and stir in scallion greens. Add to the spinach along with the cottage cheese and feta.
4. In a separate bowl, using an electric mixer at medium speed, beat the egg briefly. Add the cream cheese and continue to beat until smooth. Add to spinach mixture.
5. To assemble, roll out the puff pastry dough on the baking sheet. Place spinach mixture in the center and spread out into a circle, leaving at least 1 inch of dough on the edges. Fold dough over the spinach mixture allowing a majority of the center to be visible. Melt the last tablespoon of butter and brush on the edges. Bake for 25-30 or until edges are golden and center is set.

Source: Adapted from The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp.

Here we are at the final #thebookclubcookbookCC event. Final. Can you believe it??

It’s hard to fathom that our year-long journey to explore – and cook from – The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp* is drawing to a close. Judy, Vicki, and their publisher, Tarcher-Penguin, provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. We are so grateful for their generosity over the past year.

I have a very bad habit of not planning subsequent meals with leftover ingredients from another, which results in a fridge/freezer full of random things  and unfortunately find their way to the trash before I use them. Thankfully, every now and then I figure out a way to mesh some of them together into something super tasty (and sometimes it’s just “meh” and never shows it’s face on here).

On this occasion I brought together a leftover sheet of puff pastry, deli sliced salami, shredded Mozzarella, and homemade pizza sauce. All rolled together these created what would be an appetizer, but when you eat 10 of them in one sitting I am pretty sure it ends up being classified as dinner. But can you really blame me? Just look at their flaky loveliness!

P.S. Be sure to check out the sneak peak of Steph’s Bite By Bite’s bake sale, going on tomorrow! I am contributing my Lunch Lady Peanut Butter Cookies.

One year ago: Caramelized Honey Dijon Chicken Wrap

PIZZA SWIRLS

Makes 20 pieces

Ingredients:

1/2 of a 17.3 oz. package of puff pasty sheets (1 sheet), thawed

1 egg

1 Tbsp water

1/2 cup Mozzarella, shredded

1/4 cup Parmesan, shredded

1/4 tsp dried oregano

1/8 tsp garlic powder

1/8 tsp crushed red pepper flakes

9 slices salami (or use pepperoni)

Pizza sauce, for dipping

Directions:

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
2. Beat egg and water in a small bowl. In a separate medium bowl, stir together the cheeses and seasonings.
3. Unfold the pastry sheet on a lightly floured surface. Brush with egg mixture. Top with cheese mixture and then overlay the salami slices.
4. Starting with the short side closest to you, roll up like a jelly roll. Cut into 20 quarter-inch pieces and place on baking sheets. Brush with egg mixture and bake for 15 minutes or until golden. Serve with pizza sauce.

Source: Adapted from the Pepperidge Farm Puff Pastry Sheets box.

For this contest, I came up with a variation of chicken pot pie by making it into a wellington-type meal. Not only does it have just six ingredients (not counting salt, pepper, oil and water), but it’s quick and easy to make, yet looks like you spent a lot of time preparing it. The golden flaky crust is wrapped around a juicy chicken breast which has been surrounded by onion and chive cream cheese, vegetables, and cheddar cheese. In other words, delicious.

Also as part of this Dinner@6 contest sponsored by Blue Cash PreferredSM, American Express provided me with a $100 gift card to give out to one lucky commenter. Sound off in the comments for a chance to win! What is your favorite six-ingredient recipe?

PRIZE: $100 American Express® gift card

HOW TO ENTER: Leave a comment with your favorite six-ingredient recipe (salt, pepper, water, and oil do not count towards the total). Winner will be chosen at random. Giveaway ends on September 30, 2011 at 11:59 pm EST. Official rules. -*-GIVEAWAY ENDED-*-

CHICKEN POT PIE WELLINGTON

Serves 4

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper

1 Tbsp olive oil

1 sheet puff pastry, thawed

1 cup shredded cheddar cheese

1 cup frozen mixed vegetables, thawed

4 Tbsp onion and chive reduced fat cream cheese

1 egg whisked with 1 Tbsp water

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with foil and lightly coat with non stick cooking spray, set aside.
2. Salt and pepper both sides of the chicken breasts. In a large skillet, heat oil over medium. Add chicken and cook 8 minutes per side, or until browned. Transfer to a plate to cool.
3. Roll out the puff pastry on a floured work surface into a 14-inch square. Cut into four 7-inch squares.
4. Place 1/4 cup cheddar in the middle of each square, followed by a 1/4 cup vegetables. Place a chicken breast over the cheese and vegetables, and spread a tablespoon of cream cheese over each.
5. Lightly brush the edges of the pastry with water. Fold the pastry up and over the chicken and press to seal. Place wrapped chicken, seam-side down, on the prepared baking sheet. Brush with egg mixture and bake for 20 minutes or until golden brown.

Source: The Spiffy Cookie original

Disclosure: This post part of the Foodbuzz Tastemaker program with American Express. Opinions are my own.