Mushroom and Chestnut Wellington

Mushroom and Chestnut Wellington

Mushroom and Chestnut Wellington

I found this recipe on the veganvillage website & have had it for my Christmas lunch in both 2010 & 2013.   DD1 ate it the first time, but neither DD1(5) or DD2(2.5)  liked it in 2013…. although they were so excited by having so many people round for lunch, they hardly ate anything until it was time for dessert!  The important thing was that the only veggie at the table (me) liked it & the 5 adult carnivores all enjoyed it too.

The mix makes loads, so I wrapped half of it up in pastry & put the rest in the freezer for another day.


  • 1 large onion, chopped
  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 125g (4½ oz) chestnut mushrooms, sliced roughly
  • 110g (4oz) cashews, ground in a food processor
  • 110g (4oz) cooked chestnuts, chopped (we used tinned)
  • 110g (4oz) soft wholemeal breadcrumbs
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 2 tsp mixed herbs
  • ½ tsp yeast extract
  • 2 x 330g (12oz) puff pastry
  • milk for brushing


  1. Fry the onions in the olive oil, add the garlic and mushrooms and cook for 5 mins. Whizz in a food processor with the chestnuts, lemon juice, soya sauce and yeast extract.
  2. Put the mixture into a mixing bowl with the breadcrumbs, cashews and herbs, season and mix well. (This should be quite stiff.)
  3. Line &/or lightly oil  a baking tray.
  4. Roll the pastry out on a lightly floured board to make a rectangle about the size of a sheet of A4.  Transfer the pastry to the  baking tray and heap the mushroom mixture in the centre, forming it into a loaf shape.
  5. Make diagonal cuts in the pastry 1cm apart on each side of the mushroom mixture, then fold these up and over to give a plait effect. Tuck, trim and brush with milk.
  6. Bake at 200C/400F/Gas Mark 6 for 40 mins, or until the pastry is puffed and golden brown.

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in 2013, Main Meal, Vegetarian

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