Buffalo Chicken Wellington

Ingredients:

• 1 package (500 g) frozen puff pastry (2 sheets), thawed
• 1/3 cup hot sauce + extra for serving
• 5 tbsp unsalted butter, melted
• 6 breaded fried chicken cutlets (about 600 g)
• 1 package (110 g) crumbled blue cheese
• 450 g semi-skimmed mozzarella, cut into 8 slices
• 1 large egg, beaten
• Ranch sauce, for filing
• Carrot and celery sticks, for serving

Preparation:

1. Preheat oven to 220°C.
2. Cut a piece of parchment paper to fit on a rimmed baking sheet. Place one sheet of puff pastry on the parchment, then place a second sheet of puff pastry on top. Roll out the two layers into a single rectangle measuring 42.5 x 32 cm.
3. Combine hot sauce and butter in a small bowl and brush both sides of the chicken tenders with the sauce. Set aside.
4. Spread the remaining sauce over the puff pastry, leaving a 2.5 cm border along one long side and two short sides. Sprinkle the sauce with blue cheese. Top with 4 slices of mozzarella, overlapping if necessary. Place 3 chops on top. Repeat with the remaining 4 slices of mozzarella and 3 chops.
5. Brush the 3 empty edges of the puff pastry with beaten egg. Fold the long, unbuttered side over the filling, then the 2 short sides, then the other long side. Turn the Wellington over so that the seam is facing down. Brush with the remaining egg and make three 7cm-long slits on the top with a sharp knife.
6. Transfer the Wellington and parchment paper to a baking sheet and bake until golden brown and crisp, 45-50 minutes. Serve with ranch dressing, carrot and celery sticks, and extra hot sauce.