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 1 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 Dec 27, 2023

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
  • Chestnuts icon
    Chestnuts
    300 g
  • 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
  • Goat cheese icon
    Goat cheese
    150 g
  • Vegan puff pastry icon
    Vegan puff pastry
    400 g
  • Soy milk icon
    Soy milk
    50 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Work surface
  • kCook icon Baking tray - large

Step preview

  1. Fit stir tool to kCook bowl
  2. Add vegetable oil and vegan butter to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl
  5. Heat with filler cap removed - 1 min, 120°C, speed 3
  6. Then add leek to the kCook bowl
  7. Cook with filler cap removed - 5 min, 120°C, speed 2
  8. Then add garlic clove, fresh thyme, fresh rosemary and mixed mushrooms to the kCook bowl
  9. Cook with filler cap removed - 1 min, 120°C, speed 3
  10. Then add spinach to the kCook bowl
  11. Cook with filler cap removed then scrape bowl - 2 min, 120°C, speed 3
  12. Cook with filler cap removed - 1 min, 120°C, speed 3
  13. Then add chestnuts and goat cheese to the kCook bowl
  14. Stir with filler cap removed - 30 sec, speed 4
  15. Line a clean work surface with plastic wrap
  16. Transfer filling to work surface
  17. Using the plastic wrap, shape the filling into a log, about 25 cm long
  18. Chill in fridge - 30 min
  19. Line a clean baking tray with parchment paper
  20. Pre-heat oven - 200°C
  21. Place vegan puff pastry on the work surface
  22. Roll out into a rectangle
  23. Lay the filling in the centre of the pastry lengthways, so there is extra pastry on both ends
  24. Brush with soy milk
  25. Fold the sides of the pastry over the filling to meet in the middle
  26. Turn the pastry over, seam side down
  27. Press the ends of the pastry to seal and tuck under
  28. Place pastry on baking tray
  29. Gently slice the top of the pastry and brush with the rest of the milk
  30. Bake until golden brown - 30 min, 200°C
  31. Serve
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