How To Make Mushroom And Chestnut Wellington | Waitrose

chestnuts

🥗Healthier: cooked lentils

💰Cheaper: canned beans

Canned beans provide protein and fiber at a lower cost.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry

Homemade pastry can be more economical and customizable.

Put some butter and a splash of olive oil into a pan.

Add thinly sliced leeks and soften them for a couple of minutes.

Add fresh thyme and crushed garlic, cooking for about a minute.

Add quartered chestnut mushrooms and cook for about 5 minutes until softened; then turn off the heat and leave the mixture to cool.

Once cooled, add crumbled vacuum-packed chestnuts and cooked spinach; mix together.

Roll out a sheet of cling film on your board and spoon the mixture across the center, shaping it into a log.

Using the cling film, fold over and tuck the mixture in, rolling to form a neat cylindrical shape; trim the cling film and place it onto a tray.

Refrigerate for about an hour until it firms up.

Roll out a sheet of puff pastry and unwrap the filling; place it towards the lower end of the pastry rectangle.

Brush the edges of the pastry with egg wash.

Lift the pastry over the filling, rolling and squeezing as you go, ensuring the joint ends up on the bottom.

Tuck in the edges to enclose the filling, creating a neat parcel.

Transfer the Wellington onto a parchment-lined baking tray.

Use trimmings to make leaf decorations, attaching them with egg wash.

Brush the entire Wellington with the rest of the egg wash.

Bake for 30 minutes until crisp, golden brown, and piping hot in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens