Mushroom and Chestnut Wellington

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    525
based on 3 ratings

A meat free main perfect for any festive season dinner. It also makes great leftovers! Place it wrapped in the fridge and heat it back up in the oven at 200ºC. You can make the filling the day before and keep it wrapped up chilled in the fridge for the next day.

recipe updated 12 May 2025

Ingredients

  • Leek icon
    Leek
    170 g
  • Garlic clove icon
    Garlic clove
    2
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Fresh rosemary icon
    Fresh rosemary
    2 sprigs
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Vegan butter icon
    Vegan butter
    1 tablespoon
  • Mixed mushrooms icon
    Mixed mushrooms
    400 g
  • Spinach icon
    Spinach
    150 g
  • Chestnuts icon
    Chestnuts
    300 g
  • Goat cheese icon
    Goat cheese
    150 g
  • Soy milk icon
    Soy milk
    50 g
  • Vegan puff pastry icon
    Vegan puff pastry
    400 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - medium

Step preview

  1. Fit the Stir Tool and Stir Assist Clip
  2. Add the ingredients into the appliance bowl, fit the splashguard
  3. Heat - 1 minute, 120ºC, speed off
  4. Add leeks
  5. Cook - 5 minutes, 120ºC, speed Stir 2
  6. Add the next ingredients
  7. Cook - 1 minute, 120ºC, speed Stir 1
  8. Add spinach
  9. Cook, then scrape the bowl - 2 minutes, 120ºC, speed Stir 2
  10. Cook - 1 minute, 120ºC, speed Stir 2
  11. Add the next ingredients
  12. Stir – 30 seconds, speed Min
  13. Line a work surface with plastic wrap
  14. Transfer the content of the appliance bowl to plastic wrap
  15. Using the plastic wrap, shape the filling into a log, about 25cm long
  16. Chill in the fridge – 30 minutes
  17. Line a baking tray with parchment paper
  18. Preheat an oven - 200ºC
  19. Roll out puff pastry to rectangle, about 25 cm x 35 cm
  20. Lay the filling in the centre of the pastry lengthways, so there is extra pastry on both ends
  21. Brush the edges of the pastry with milk
  22. Fold the sides of the pastry over the filling to meet in the middle
  23. Turn the pastry over, seam side down
  24. Press the ends of the pastry to seal and tuck under
  25. Place the pastry on the baking tray
  26. Gently slice the top of the pastry and brush with milk
  27. Bake until golden brown – 30 minutes, 200ºC
  28. Serve
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