Jamie Oliver’s Air-fryer Chicken & Mushroom Pastry Parcels is made with baby carrots, mixed mushrooms, garlic, parsley, butter, chicken breasts, puff pastry, egg, wholegrain mustard, white wine, and single cream.
This easy Air-fryer Chicken & Mushroom Pastry Parcels recipe creates a delicious dinner that takes about 55 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 400g baby carrots
- Olive oil
- 250g mixed mushrooms
- 2 cloves of garlic
- ½ a bunch of flat-leaf parsley (15g)
- 1 knob of unsalted butter
- ½ a lemon
- 4 x 150g skinless free-range chicken breasts
- 1 x 320g sheet of puff pastry
- 1 free-range egg
- 1 heaped tablespoon wholegrain mustard
- 150ml white wine
- 150ml single cream
- (Optional) Extra virgin olive oil
- 80g watercress
How To Make This Air Fryer Chicken & Mushroom Pastry Parcels:
- Prepare the Carrots: Scrub, trim, and halve the baby carrots. Toss them with 1 tablespoon of olive oil, sea salt, and black pepper. Roast in the smaller air fryer drawer for 35 minutes at 200°C, shaking halfway through.
- Cook the Mushrooms: Tear the larger mushrooms and leave the smaller ones whole. Toss them with 1 tablespoon of olive oil and place them in the larger air fryer drawer along with the garlic cloves (unpeeled). Cook for 15 minutes at 200°C, or until golden.
- Make the Mushroom Mixture: After the mushrooms are done, squeeze the roasted garlic from its skins and finely chop the mushrooms and garlic. Add finely chopped parsley, butter, and a squeeze of lemon juice. Season with salt and pepper, then let the mixture cool completely.
- Stuff the Chicken Breasts: Use a sharp knife to slice pockets into the thickest part of each chicken breast. Stuff the mushroom mixture into the pockets and shape the chicken breasts back to their original form.
- Wrap the Chicken in Pastry: Unroll the puff pastry and cut it into 4 long strips. Stretch each strip slightly, then wrap it around the stuffed chicken breasts. Press the pastry lightly to secure it.
- Cook the Chicken Parcels: Beat the egg and brush it over the pastry. Place the chicken parcels in the air fryer and cook for 20 minutes at 200°C until golden and cooked through. You may need to cook in batches depending on the size of your air fryer.
- Make the Mustard Sauce: While the chicken cooks, heat a non-stick frying pan over medium-high heat. Add the mustard and white wine, allowing it to bubble and reduce by half. Stir in the cream and let the sauce simmer until it thickens enough to coat the back of a spoon. Season to taste.
- Serve: Slice each chicken breast into 3 pieces. Serve on top of the mustard sauce with a drizzle of extra virgin olive oil, if desired. Serve with the roasted carrots and a handful of watercress.
Recipe Tips
- Cool the Mushroom Mixture Completely: Make sure the mushroom filling is fully cooled before stuffing it into the chicken, as this helps keep the pastry from getting soggy.
- Seal the Pastry Well: When wrapping the chicken breasts in pastry, press gently to ensure the pastry stays sealed during cooking.
- Work in Batches: If your air fryer is small, cook the parcels in batches to ensure even cooking and avoid overcrowding.
- Use a Sharp Knife for Pockets: Carefully slice the thickest part of the chicken breast to make pockets for the filling without cutting through the whole breast.
- Reduce the Sauce: Let the mustard and white wine sauce reduce well so it thickens and coats the back of a spoon, giving the perfect consistency for serving.
How To Store & Reheat Leftovers
Storing in the Fridge: Store the leftover pastry parcels in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the parcels for up to 2 months. Make sure to wrap them tightly in plastic wrap or store them in a freezer-safe container.
Reheating: Reheat in the air fryer at 180°C for 5-7 minutes or until heated through.
Nutrition Facts
- Calories: 770
- Fat: 41.7g
- Saturated Fat: 19g
- Sugars: 7.1g
- Salt: 1.8g
- Protein: 46.1g
- Carbohydrates: 47.6g
- Fiber: 4.9g
Jamie Oliver Air Fryer Recipes:
- Air Fryer Cheddar Cheese & Chive Scones
- Air Fryer Salmon With Crispy Potatoes
- Air Fryer Yorkshire Pudding
Jamie Oliver Air fryer Chicken & Mushroom Pastry Parcels
Description
Jamie Oliver’s Air-fryer Chicken & Mushroom Pastry Parcels is made with baby carrots, mixed mushrooms, garlic, parsley, butter, chicken breasts, puff pastry, egg, wholegrain mustard, white wine, and single cream.
This easy Air-fryer Chicken & Mushroom Pastry Parcels recipe creates a delicious dinner that takes about 55 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Carrots: Scrub, trim, and halve the baby carrots. Toss them with 1 tablespoon of olive oil, sea salt, and black pepper. Roast in the smaller air fryer drawer for 35 minutes at 200°C, shaking halfway through.
- Cook the Mushrooms: Tear the larger mushrooms and leave the smaller ones whole. Toss them with 1 tablespoon of olive oil and place them in the larger air fryer drawer along with the garlic cloves (unpeeled). Cook for 15 minutes at 200°C, or until golden.
- Make the Mushroom Mixture: After the mushrooms are done, squeeze the roasted garlic from its skins and finely chop the mushrooms and garlic. Add finely chopped parsley, butter, and a squeeze of lemon juice. Season with salt and pepper, then let the mixture cool completely.
- Stuff the Chicken Breasts: Use a sharp knife to slice pockets into the thickest part of each chicken breast. Stuff the mushroom mixture into the pockets and shape the chicken breasts back to their original form.
- Wrap the Chicken in Pastry: Unroll the puff pastry and cut it into 4 long strips. Stretch each strip slightly, then wrap it around the stuffed chicken breasts. Press the pastry lightly to secure it.
- Cook the Chicken Parcels: Beat the egg and brush it over the pastry. Place the chicken parcels in the air fryer and cook for 20 minutes at 200°C until golden and cooked through. You may need to cook in batches depending on the size of your air fryer.
- Make the Mustard Sauce: While the chicken cooks, heat a non-stick frying pan over medium-high heat. Add the mustard and white wine, allowing it to bubble and reduce by half. Stir in the cream and let the sauce simmer until it thickens enough to coat the back of a spoon. Season to taste.
- Serve: Slice each chicken breast into 3 pieces. Serve on top of the mustard sauce with a drizzle of extra virgin olive oil, if desired. Serve with the roasted carrots and a handful of watercress.
Notes
- Cool the Mushroom Mixture Completely: Make sure the mushroom filling is fully cooled before stuffing it into the chicken, as this helps keep the pastry from getting soggy.
- Seal the Pastry Well: When wrapping the chicken breasts in pastry, press gently to ensure the pastry stays sealed during cooking.
- Work in Batches: If your air fryer is small, cook the parcels in batches to ensure even cooking and avoid overcrowding.
- Use a Sharp Knife for Pockets: Carefully slice the thickest part of the chicken breast to make pockets for the filling without cutting through the whole breast.
- Reduce the Sauce: Let the mustard and white wine sauce reduce well so it thickens and coats the back of a spoon, giving the perfect consistency for serving.
Jamie Oliver Air fryer Chicken & Mushroom Pastry Parcels