Make it extraordinary
• There are two ways to cover a Wellington in pastry, this easy version looks pretty and is simple to do. For a more professional finish, you can roll the chicken roulade in the pastry, see page 115 for step-bystep pictures on how to do this.
• Use just the egg yolk to glaze the pastry, it will give a much glossier finish than whole egg. A second glaze, just before it goes in the oven, will make it glossier still.
• Add some cooked, chopped chestnuts to the roulade for a rich, nutty flavour.