Mushroom Wellingtons

Prep: 30 mins
Cook: 50 mins
Mushroom Wellingtons
This hearty, earthy all-in-one vegetarian main course if perfect for Christmas.
 

4 large field mushrooms, stalks removed

4 tbsp olive oil

1 garlic clove, chopped

400g spinach leaves

Flour, for dusting

1 tbsp thyme leaves

500g block all-butter puff pastry

140g Stilton, sliced

1 egg, beaten

Preheat the oven to 220°C / 425°F / Gas mark 7.

Line a baking tray with greaseproof paper and set aside.

Use a large frying pan and heat half the oil and sizzle the mushrooms for 3-4 minutes on each side until golden and cooked through.

Use a drop more oil if needed.

Drain on kitchen paper.

Place the pan back on the heat with the rest of the oil.

Fry the garlic for a minute then add the spinach to the pan and cook for 2-3 minutes over a high heat until completely wilted.

Season with salt and pepper, then tip the spinach into a sieve to drain thoroughly.

On a lightly floured surface, scatter the thyme leaves and roll the pastry out to 2.5cm.

Using a saucer, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings as needed.

Place the 4 smaller circles on the baking tray and top each with a quarter of the spinach, making sure the pile of spinach doesn’t go wider than the mushrooms.

Top the spinach with a slice of cheese, then a mushroom, and top the mushroom with another slice of cheese.

Brush the border of each pastry circle with egg, then gently stretch the larger circle over the mushroom, then press the edges together with a fork.

Brush each generously with the egg.

Bake for 40 minutes until golden, then leave to cool for a few minutes before serving.

Serves
4

Preparation Time
30 minutes

Cooking Time
50 minutes

Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables, Spice

Recipe Type
Entertaining, Family Dinners, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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