Creamy Chicken & Red Pepper Wellington with Crushed Potatoes

1. Preheat your oven to 200°C / 400°F.

2. For the filling: Heat the olive oil in a frying pan over medium heat. Add half the diced onion and cook for 5 minutes until softened. Add the garlic and red pepper and cook for another 4–5 minutes until the pepper is tender and any moisture has evaporated. Season well and remove from the heat to cool completely.

3. Once the pepper mixture has cooled, stir it into the cream cheese along with the smoked paprika. Mix until combined and taste for seasoning.

4. For the Wellington: Butterfly each chicken breast by slicing horizontally almost all the way through and opening it out like a book. Season generously inside and out with salt and black pepper.

5. Spread the cream cheese and pepper mixture over the inside of each chicken breast, then fold them back closed.

6. Cut the puff pastry in half. Place one stuffed chicken breast near the edge of each pastry piece. Roll the pastry tightly around the chicken, tucking the ends under to seal. Press the seams firmly together.

7. Place the parcels seam-side down on a baking tray lined with baking paper. Brush all over with beaten egg. Score the tops lightly with a knife if you like.

8. Bake for 28–32 minutes until the pastry is deep golden and crisp, and the chicken is cooked through (internal temperature 75°C / 165°F). Rest for 5 minutes before slicing.

9. For the crushed potatoes: While the Wellingtons bake, boil the potato chunks in salted water for 15–18 minutes until completely tender. Drain well.

10. In the same pan, melt the butter over medium heat and add the remaining diced onion. Cook low and slow for 10–12 minutes, stirring occasionally, until golden and caramelised.

11. Add the drained potatoes to the pan and crush roughly with a fork or the back of a spoon — you want a rustic texture, not a smooth mash. Stir through the caramelised onion, season generously with salt and black pepper, and serve alongside the Wellingtons.