About the Recipe
With its golden, flaky pastry crust covered in festive stars, this mushroom, chestnut, and rosemary wellington is the ultimate showstopper for your Christmas dinner table. Packed with rich, savoury flavours and a hint of rosemary, it’s guaranteed to have the whole family asking for more!
It’s the perfect make-ahead recipe for a fuss-free day. You can make it the day before and pop it in the fridge, ready to bake fresh on the day. Or cook it in advance and simply reheat for a stress-free festive feast.
Ingredients
600g chestnut mushrooms, cleaned
1 yellow onion, roughly chopped
1 large garlic clove, minced
180g packet chestnuts, roughly chopped
100g walnuts, roughly chopped
3 long sprigs fresh rosemary
1 large leek, cleaned and thinly sliced
60ml red wine
2 tablespoons soy sauce
100g spinach
Olive oil
Salt and black pepper
2 sheets pre-roll puff pastry
Preparation
First prep your filling
Take your puff pastry out the fridge to bring to room temperature.
Roughly chop half the mushrooms. Add them to your food processor along with the roughly chopped onion and garlic. Blitz on high into a fine mince. Remove from the processor and set one side.
Add the chestnuts and walnuts to the food processor and blitz to a fine crumb. Remove from the processor and set aside.
Finely slice the remaining mushroom. Cut any that are larger before slicing so they are all of similar size. Removed the leaves from the rosemary and chop finely.
Next cook the filling
Warm a tablespoon of olive oil in a large pan over a medium heat. Add your sliced leeks, lower the heat and slowly sweat for about 5 minutes until soft. If needed add a tablespoon of water so they don’t stick to the pan.
Turn up the heat to medium, add the mushroom mince and cook for 5 minutes, stirring occasionally so it doesn’t stick to the pan.
Add the sliced mushrooms, rosemary, red wine and a pinch of salt. Cook for another 5 minutes until the liquid has evaporated.
Stir through the soy sauce and add the spinach. Gently mix in the spinach until it has wilted. Then take the pan off the heat.
Add the chestnut crumb, salt and pepper to taste and gently mix until well combined.
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Now it’s time to make your wellington
Unroll the two sheets of puff pastry and roll them out to 25x40cm.
Cut one sheet down to 15x40cm and use a small cookie cutter to cut out star shapes from the trim. You could cut different size stars if you’d like.
Place the untrimmed sheet onto a large, lined baking tray and place the star cut-outs alongside. Put in the fridge until ready to use.
Place the trimmed puff pastry sheet on a large parchment lined baking tray, pierce all over with a fork and use a knife to lightly mark a 4 cm border around the edges.
Spoon your mushroom filling on top of the trimmed sheet, avoiding the edges. Use your hands to shape it into a fat, even sausage shape. Brush the marked border with olive oil.
Take the other sheet out the fridge and drape it over the pie. Use a fork to press down and seal all along the border. Trim and throw away any rough edges.
Brush the pastry with olive oil and arrange your pastry stars on top. Brush them lightly with olive oil too.
Pop the pie back into the fridge for at least one hour or overnight if you’re making ahead.
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When you’re ready to cook
Preheat your oven to 180°C fan.
Bake from cold for 50 minutes to an hour. Keep your eye on it at the end so the pastry doesn’t burn.
Remove from the oven and set aside to cool for 20 minutes before serving.