Mushroom wellington

Mushroom wellington

Tags

Pastry

Cook

Ingredients

  • ½ butternut squash, cubed
  • 250g chestnut mushrooms, finely chopped
  • 1 onion, finely chopped
  • 2 shallots, finely chopped
  • 5 cloves garlic, finely chopped
  • 180g cooked chestnuts, finely chopped
  • 50g walnuts, finely chopped
  • 5 sage leaves, finely chopped
  • 4 sprigs thyme, leaves picked
  • 1 sprig rosemary, chopped
  • 2 tbsp miso
  • 2 tbsp nooch
  • 1 tbsp tomato paste
  • 1 tbsp lemon juice
  • 320g sheet puff pastry

Steps

  1. Preheat the oven to 200°C.
  2. Combine the butternut squash, olive oil and a sprinkle of salt and black pepper on a baking tray.
  3. Give everything a good mix, then roast for 35-40 minutes, or until soft.
  4. Meanwhile heat oil in the wok over medium. Once hot add the mushrooms and onion. Cook until soft.
  5. Add the chestnuts, walnuts, sage, rosemary and thyme, season and cook for a further 5 minutes.
  6. Remove the pan from the heat and add the roasted squash. Mash into a chunky paste. Season to taste.
  7. Mix in the miso, nooch and lemon juice. Allow the mixture to cool completely.
  8. Unroll the puff pastry sheet and spoon the filling into a tight log over 1/3 of the width.
  9. Fold the pastry tightly around the filling, then crimp the sides together to create a tight seal.
  10. Use the back of a knife to lightly press a diamond pattern into the pastry.
  11. Then brush the wellington all over with olive oil.
  12. Transfer the wellington to a lined tray and bake for 30-35 minutes or until golden brown all over.
  13. Allow to cool for 5 minutes before slicing and serving.