Mushroom Puff Pastry Wellingtons
Serves 2 | with Plant-Based Burger Meat Filling
- Cereals containing gluten
- Soya
- Cereals containing gluten
- May contain traces of allergens
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Thought to date back to the 1800s, Wellingtons are a staple of Christmas dining. Stuffed with thyme mushrooms and plant-based burger meat, this puff pastry Wellington will be a crowd-pleaser for vegetarians and meat-eaters alike.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
180 grams
Sliced Mushrooms
1 sachet(s)
Dried Rosemary
1 sachet(s)
Dried Thyme
4 unit(s)
Unconventional Plant-Based Burgers
(Contains: Soya May contain traces of: Cereals containing gluten)
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Keep the puff pastry in the fridge until you need to use it.
b) Meanwhile, halve, peel and dice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the sliced mushrooms.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the onion and mushrooms and stir-fry until softened, 5-6 mins.
a) Once the veg has softened, stir in the garlic, half the dried rosemary and half the dried thyme. Cook, stirring, for 30 secs. Season with salt and pepper, then remove from the heat.
b) Pop the mushroom mixture into a bowl and put it into the fridge to allow to cool, 5-10 mins.
c) Break up the plant-based burgers into a large bowl and combine with the remaining dried rosemary and thyme. Roll the mixture into two log shapes,roughly 20cm long.
a) Halve the pastry sheet and lay both halves on a large baking tray, keep it on its baking paper.
b) Once the mushroom filling has cooled, spoon it over each pastry half, leaving a 2cm border. Place a plant-based log each on top of the mushroom mixture.
c) Fold the pastry over the filling to enclose it, cut away some of the excess pastry, then gently press down the edges with the back of a fork to seal the 3 open sides. Poke 3 holes along the top with a sharp knife.
d) Place the Wellingtons on the middle shelf of your oven until golden, 20-25 mins, then rest for a few mins before transferring to a serving platter to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found this Wellington delicious, especially for Christmas dinner and vegetarian guests.
- Ease of prep: Reviewers noted it was easy to make, with one opting to create a single large log for simplicity.
- Suggestions: Consider adding extra vegetables to enhance the filling and boost flavour.
- Next-day meals: The recipe makes enough for leftovers, with one customer freezing the second Wellington for later.
