Chestnut & Mushroom Wellington

A vegetarian centrepiece of chestnuts, mushrooms and spinach wrapped in golden puff pastry.

TIME BREAKDOWN
Prep: 30 min
Cook: 55 min
Total: 1 hour 25 minutes
Vegetarian
✅
Nuts
✅
Serves
6 people
Difficulty
Medium

Ingredients

  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, crushed
  • 400g chestnut mushrooms, finely chopped
  • 200g cooked peeled chestnuts, roughly chopped
  • 100g baby spinach
  • 1 tbsp fresh thyme leaves
  • 75g fresh white breadcrumbs
  • 320g ready-rolled vegetarian puff pastry
  • 1 egg, beaten
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large frying pan and soften the shallots and garlic for 4 minutes.

  2. Add the mushrooms and cook over a high heat for 10 minutes until all the liquid has gone. Add the spinach and thyme and stir until wilted.

  3. Stir in the chestnuts and breadcrumbs, season well and leave to cool completely.

  4. Heat the oven to 200°C (180°C fan)/gas mark 6 and put a baking tray inside to heat.

  5. Unroll the pastry and spoon the filling in a log down the middle. Brush the edges with egg, fold over and seal, then turn seam-side down.

  6. Score the top, brush with egg and slide onto the hot tray.

  7. Bake for 35 to 40 minutes until deep golden. Rest for 10 minutes before slicing.