1. Preheat oven to 180ºC. 2. Slice chicken into 3 strips, length ways, to reduce the thickness of each breast. 3. Cut Camembert cheese into strips and cut bacon into proportionate sizes to match Camembert. 4. In a pan sauté chicken strips until just cooked (Do not over cook as this will dry out the chicken). 5. On a sheet of lightly oiled puff pastry, add a chicken strip, slice of Camembert and a bacon strip. Repeat two more times. 6. Fold puff pastry over, forcing down both ends to seal in ingredients, trim pastry and brush with whisked whole egg. 7. Place on lightly greased baking paper on an oven tray and cook in oven for approximately 20 minutes. 8. Peel and chop potatoes, top and tail snow peas and beans. 9. Bring a pot of lightly salted water to the boil and add potatoes, cook until soft. Drain and set aside to dry off before mashing with a tablespoon of butter and milk if desired. 10. Steam snow peas and beans until al dente. SAUCE 1. In a pan add red wine and reduce by half, to this reduction add cranberries and simmer for 1 minute. 2. While whisking sauce add a third of remaining butter at a time until sauce reaches desired thickness. Serve with Wellington cut in two (half each is heaps) and sauce poured down front or separate as desired, with mash potato and veges.