HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCamembert, Balsamic Onion And Mushroom Wellingtons
Camembert, Balsamic Onion and Mushroom Wellingtons

Camembert, Balsamic Onion and Mushroom Wellingtons

with Roast Potatoes, Tenderstem Broccoli and Redcurrant Sauce

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These Camembert, Balsamic Onion and Mushroom Wellingtons are bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing GlutenSulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time60 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)

Red Onion

1 punnet(s)

Portobello Mushroom

1 clove


8 grams

Plain Flour

(ContainsCereals containing Gluten)

2 sachet

Balsamic Vinegar


½ unit(s)

French Camembert


1 unit(s)

Puff Pastry Sheet

(ContainsCereals containing Gluten)

1 unit(s)

Echalion Shallot

1 sachet

Red Wine Stock Paste


1 pot(s)

Redcurrant Jelly

1 pack(s)

Tenderstem Broccoli ®

Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4801 kJ
Energy (kcal)1148 kcal
Fat53.0 g
of which saturates27.0 g
Carbohydrate131 g
of which sugars27.0 g
Protein33 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Peel the potatoes, chop them into 3cm chunks. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife.


Halve, peel and thinly slice the red onions. Thinly slice the mushrooms, peel and grate the garlic (or use a garlic press). Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.


Meanwhile, heat a drizzle of oil in a saucepan over medium heat, add the red onion and season with salt. Cook, stirring regularly until soft, 8-10 mins. Meanwhile, drizzle oil in a frying pan over high heat and add the mushrooms. Cook, stirring, until golden, 6-8 mins. Stir the garlic into the mushrooms, season with salt and pepper and cook until fragrant, 1-2 mins, then remove from the heat. TIP: Add a splash of oil to the pan if it's needed. Once the onions are soft, add half the balsamic vinegar and cook for a further minute until evaporated then remove from the heat.


Slice the camembert so you have roughly 2 long slices per person (see ingredients for amount you need). Cut the puff pastry sheet(s) in half widthways to make rectangles - you want half a sheet of pastry per person. Divide the balsamic onion onto the bottom half of each pastry rectangle. Top this with the mushrooms then add the slices of camembert. Dampen the pastry edges with some water then fold the top half of the pastry over the filling to enclose, gently press down the edges of the pasty with the back of a fork to seal the parcel on all 3 sides.


Use a sharp knife to gently score 3 diagonal lines on the top of the pastry lid. Carefully transfer the pastry parcels to a large baking tray (or two). Move the potatoes to the middle shelf of your oven and pop the wellingtons onto the top shelf of your oven to bake until the pastry is golden, 20-25 mins. Meanwhile, halve, peel and thinly slice the shallot. Wipe out the saucepan you used for the onions. Pop the pan on medium heat and add a drizzle of oil and the shallot. Fry until soft, 4-5 mins. Add the remaining balsamic vinegar and allow to evaporate, 1 minute. Add the red wine stock sachet, redcurrant jelly and water (see ingredients for amount), bring to a boil then lower the heat and simmer until glossy and slightly thickened, 3-4 mins. Once glossy, remove from the heat.


Pop your mushroom frying pan back on medium high heat (no need to wash) and add a drizzle of oil. Add the tenderstem broccoli and season with salt and pepper. Fry until starting to colour, 2-3 mins then add a splash of water. Cover with a lid or some tin foil and allow to steam fry until tender, 3-4 mins. Remove from the heat. Reheat the sauce if necessary. Divide the wellingtons between plates and serve the potatoes and broccoli next to them with the sauce drizzled over it. Enjoy!