wellington recipe

Mushroom Wellington

Mushrooms, Butternut Squash wrapped in puff pastry topped with seeds
Prep Time45 mins
Cook Time1 hr
Course: Main Course
Servings: 4

Equipment

  • Oven
  • Food processor

Ingredients

  • 1 medium Butternut squash
  • 500 g Puff pastry-2 ready rolled sheets
  • 50 g Spinach
  • 1 Egg
  • 2 tbsp Mixed seeds
  • 500 g Mushrooms chopped finely by hand or in food processor
  • 1 Onion peeled and finely chopped
  • 4 cloves Garlic peeled and finely chopped
  • 30 g Pine nuts
  • 30 ml White wine
  • 25 g Butter
  • small handful Fresh Sage finely chopped
  • small handful Fresh Thyme finely chopped
  • small handful Fresh Parsley finely chopped
  • 2 large pinch Salt
  • Fresh black pepper to taste

Instructions

  • To prepare the squash
    Preheat your oven to 180°C/Gas 4. Cut your squash in half top to bottom, scoop out any seeds and peel your squash.
    Cut the rounded end into quarters, so you have even sliced pieces for your wellington.
    In a hot pan, add your olive oil and cook your squash pieces rotating every few minutes, so they have a good colour on them. Then roast in your oven for 25 minutes, until cooked but still firm in the middle. Refrigerate once cooked.
    1 medium Butternut squash
  • To prepare the duxelles
    Heat a pan, add the butter, then gently fry the onion until soft. Next add the garlic and finely chopped mushrooms. Add the wine and cook for 10 minutes. Add the pine nuts and finely chopped fresh herbs, then remove from heat and allow to cool, the mix needs to be cool before you assemble your Wellington.
    500 g Mushrooms chopped finely by hand or in food processor, 1 Onion peeled and finely chopped, 4 cloves Garlic peeled and finely chopped, 30 g Pine nuts, 30 ml White wine, 25 g Butter, small handful Fresh Sage finely chopped, small handful Fresh Parsley finely chopped, small handful Fresh Thyme finely chopped
  • To make the Wellington
    Roll out the puff pastry, you should have one sheet for the base and one sheet to place over the top. Put a layer of spinach on the bottom, then a layer of duxelles.
    Place the squash on top, then pat more of the duxelles around the squash, pressing firmly so it stays in place. Layer with more spinach and then place the pastry on top.
    Use your hands to press down around the shape of the filling, gently working the air out as you go, and press the pastry sheets together at the bottom to seal. Cut off the excess trim. Brush the egg wash all over and sprinkle your mixed seeds along the top.
    Bake in a preheated oven (180°C/Gas 4) for 35 minutes, until the pastry is golden and crispy.
    500 g Puff pastry-2 ready rolled sheets, 50 g Spinach, 1 Egg, 2 tbsp Mixed seeds