Georgie Eats’ Vegan Mushroom Wellington with Chestnuts

Food blogger Georgie Eats uses chopped chestnuts in her recipe for vegan mushroom wellington. They are added to mushrooms, onions, roasted squash and herbs to make a delicious filling for this pastry showstopper. When cut open, the chestnuts are clearly visible in the filling.
Cooking Time
104
Portions
6

Ingredients

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  •   butternut squash peeled, seeds removed & chopped into small chunks
  • g chestnut mushrooms finely chopped
  •   onion finely chopped
  • g cooked chestnuts finely chopped
  • g walnuts finely chopped
  •   sage leaves finely chopped
  •   sprigs thyme leaves picked
  • g sheet puff pastry (most are vegan, but do check!)
  •   tbsp olive oil
  •   pinch salt & freshly ground black pepper

  • 1

    Step 1

    Preheat the oven to 200°c (fan assisted)/425°f/gas 7
  • 2

    Step 2

    Combine the butternut squash, a good drizzle of olive oil and a sprinkle of salt and black pepper on a baking tray. Give everything a good mix, then roast for 35-40 minutes, or until lovely and soft.
  • 3

    Step 3

    Heat a good glug of olive oil in a large frying pan over a medium heat. Once hot, add the mushrooms and onion and fry for 10-12 minutes, or until very soft. Add the chestnuts, walnuts, sage and thyme, season and fry for a further 5 minutes, until everything has softened and the onions are starting to caramelise.
  • 4

    Step 4

    Remove the pan from the heat and add the roasted squash. Use a potato masher to mash everything together into a chunky paste, then taste and adjust the seasoning, if needed. Allow the mixture to cool completely.
  • 5

    Step 5

    Unroll the puff pastry sheet and spoon the filling into a tight log over 1/3 of the width, leaving a little gap at each end of the pastry clean (this will help with the joining). Fold the pastry tightly around the filling, then crimp the sides together to create a tight seal. Use the back of a knife to lightly press a diamond pattern into the pastry (being careful to not cut through it), then brush the wellington all over with olive oil.
  • 6

    Step 6

    Transfer the wellington onto a lined baking tray and bake for 30-35 minutes, or until golden brown all over. Allow to cool for 5 minutes before slicing and serving.

Ingredients

  • 0.5 butternut squash peeled, seeds removed & chopped into small chunks
  • 250 g chestnut mushrooms finely chopped
  • 1 onion finely chopped
  • 180 g cooked chestnuts finely chopped
  • 50 g walnuts finely chopped
  • 5 sage leaves finely chopped
  • 4 sprigs thyme leaves picked
  • 320 g sheet puff pastry (most are vegan, but do check!)
  • 1 tbsp olive oil
  • 1 pinch salt & freshly ground black pepper

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Georgie Eats' Vegan Mushroom Wellington with Chestnuts