Mushroom and Chestnut Wellington
Golden, flaky pastry gives way to a rich, deeply savory filling where tender sautéed mushrooms, chopped roasted chestnuts and wilted spinach mingle with caramelized shallots and fresh thyme. The contrast of crisp pastry and a moist, umami-packed interior makes for an elegant centerpiece that slices into pretty rounds for serving.
Swap ingredients without losing the spirit: use store-bought roasted chestnuts or canned vacuum-packed chestnuts, choose cremini, shiitake or a mix of wild mushrooms, and replace ricotta with soft goat cheese for tang. For a vegan version use plant-based puff pastry, a silken tofu or cashew ricotta, and an oil-based glaze instead of egg wash.
Serve this for a December holiday dinner, Christmas main for vegetarians, or festive dinner party. Pair with a bright cranberry-thyme pan sauce and roasted winter roots or a simple green salad. Make the filling a day ahead and assemble just before baking to save time on the big day.
How to Make It
-
1
Preheat the oven to 200°C (390°F). Line a baking sheet with parchment and set aside.
-
2
Clean and roughly chop mushrooms. Finely chop shallots and mince garlic. Chop roasted chestnuts into small pieces.
-
3
Heat 25 g butter and 15 ml olive oil in a large skillet over medium-high heat. Add shallots and sauté until softened and lightly golden, about 4 minutes.
-
4
Add mushrooms and a pinch of salt; cook, stirring occasionally, until they release moisture and brown, about 8–10 minutes. Stir in garlic, thyme leaves, and allspice; cook 1 minute until fragrant.
-
5
Add chopped chestnuts and spinach to the pan; cook until spinach wilts and excess liquid evaporates, 2–3 minutes. Taste and adjust seasoning with salt and black pepper. Remove from heat and let cool 10 minutes.
-
6
Transfer the cooked mushroom mixture to a bowl. Fold in ricotta and grated Parmesan until combined and spreadable. Stir in dried cranberries if using. Chill the filling 10–15 minutes so it firms slightly (this helps when wrapping).
-
7
Roll the puff pastry on a lightly floured surface into a rectangle about 35x30 cm (14x12 inches). Trim edges if uneven. Spoon the cooled filling down the center of the pastry in a log shape, leaving a 4 cm border at each end.
-
8
Brush the exposed pastry edges with beaten egg (or plant milk). Fold the long sides over the filling to enclose, sealing the seam by pinching or pressing with a fork. Fold the short ends under to finish a neat loaf. Transfer seam-side down to the prepared baking sheet.
-
9
Brush the whole Wellington with remaining egg wash. Use pastry scraps to decorate the top if desired, pressing them gently to adhere. Score shallow slashes across the top for steam vents.
-
10
Bake at 200°C (390°F) until pastry is deep golden and cooked through, 35–40 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
-
11
While the Wellington bakes, make the cranberry-thyme pan sauce: heat red wine in a small saucepan over medium heat and reduce by half, about 3–4 minutes. Add vegetable stock and cranberry sauce; simmer 3–5 minutes. Stir in lemon juice, taste, and add cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) if you prefer a thicker glaze. Keep warm.
-
12
Let the Wellington rest 10 minutes after baking. Slice into 2–3 cm thick slices and serve with warm cranberry-thyme sauce and roasted winter vegetables or a simple green salad.