Vegetable Wellington – Mushrooms and nuts in pastry.

This dish offers a splendid meat-free alternative for festive meals, especially appealing for Christmas celebrations and Boxing Day gatherings. Filled with the richness of chestnut mushrooms, the creaminess of goat's cheese, and the subtle sweetness of leeks, this Wellington is sure to satisfy both vegetarians and meat-eaters alike. Encased in a golden, flaky puff pastry, this recipe becomes a centerpiece-worthy main course.

Ingredients:

- 2 tablespoons butter

- Splash of olive oil

- 2 thinly sliced leeks

- Fresh thyme (to taste)

- 2 crushed garlic cloves

- 500g chestnut mushrooms, quartered

- 180g vacuum-packed chestnuts, crumbled

- 200g cooked and cooled spinach

- 150g soft goat's cheese

- Salt and pepper (to taste)

- Roll of cling film

- 1 sheet ready-rolled puff pastry

- 1 egg, for egg wash

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Instructions:

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour (plus 1 hour for chilling)

Servings: Serves 4-6 people as a main course.

Equipment:

- Frying pan

- Wooden spoon

- Cling film

- Baking tray

- Parchment paper

- Pastry brush

- Optional: leaf-shaped cutter for decorations

Cooking Steps:

- Begin by melting the butter with a splash of olive oil in a pan over medium heat.

- Add the thinly sliced leeks and fry gently until softened, which should take a couple of minutes.

- Introduce some fresh thyme leaves and crushed garlic to the pan, cooking for about another minute.

- Add the quartered chestnut mushrooms to the pan and sauté for approximately 5 minutes or until the mushrooms have softened. Then, turn off the heat and set aside to cool.

- Once the mixture has cooled, incorporate the crumbled chestnuts, cooked and cooled spinach, and soft goat cheese. Season with salt and pepper, and mix well.

- Lay out a sheet of cling film on a flat surface. Spoon the leek and mushroom mixture in the center, shaping it into a log. Use the cling film to tightly wrap and shape the filling, sealing the ends. Chill in the fridge for about an hour to firm up.

- Preheat your oven to 200°C (fan 180°C, gas mark 6).

- On a lightly floured surface, roll out the puff pastry. Unwrap the chilled filling cylinder and place it near the lower edge of the pastry rectangle.

- Brush the pastry edges with the egg wash. Lift the pastry over the filler using the cling film as a guide, encasing it entirely. Ensure the seam is at the bottom of the roll.

- Seal the ends and transfer to a parchment-lined baking tray.

- Optional: Create leaf decorations from any pastry trimmings and adhere them to the Wellington with a little egg wash.

- Brush the Wellington with the remaining egg wash for a golden finish.

- Bake for 30 minutes, or until the pastry is crisp, golden brown, and the center is hot.

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This delightful recipe is a creation of Waitrose & Partners. Visit their YouTube channel for more culinary inspiration at https://www.youtube.com/@waitroseandpartners

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Vegetable Wellington – Mushrooms and nuts in pastry.