Mushroom Puff Pastry Wellingtons

Name: Mushroom Puff Pastry Wellingtons Serves 2 | with Plant-Based Burger Meat Filling
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 1 pack(s) Puff Pastry Sheet; 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

Serves 2 | with Plant-Based Burger Meat Filling

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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.

Tags:

New

•Veggie

Allergens:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

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 war 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.

Total50 minutes

Active 55 minutes

DifficultyEasy

Ingredients

serving amount

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)

Nutritional information

Energy (kJ)4436 kJ

Energy (kcal)1060 kcal

Fat64 g

of which saturates31.5 g

Carbohydrate80.5 g

of which sugars13.5 g

Dietary Fibre12.5 g

Protein37.7 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Garlic Press

•Bowl

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!