Mushroom, Chestnut and Goats Cheese Wellington
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A crispy pastry parcel filled with wild mushrooms, roasted chestnuts and creamy goats cheese.
You will need...
Code | Product | Pack Size | For 8 Portions |
17910 | Mixed Wild Mushrooms | 1kg | 800g |
12315 | Cooked Chestnuts | 500g | 300g |
8057 | Goat Cheese | 1kg | 200g |
5352 | Puff Pastry | 1.5kg | 500g approx. |
6218 | Spinach | 1kg | 2 portions (pucks) |
63278 | Onions, diced | 1kg | 100g |
66238 | Garlic puree | 1kg | 1tbsp |
3320 | Italian seasoning | 400g | 1tbsp |
9771 | Butter | 250g | 25g |
80834 | Free range medium eggs | 15 Dozen | 1 egg |
Plus..... | |||
Salt and pepper | To taste | ||
Milk from your fridge | 1 tbsp |
To make...
- Blanch the spinach until cooked, approx 2 mins. Then drain and squeeze out as much of the water as possible, roughly chop and place into a large bowl.
- Heat a pan on low heat, add the butter, once melted add the diced onion and sautee on a low heat until translucent, approx. 5 minutes. Add the mushrooms, and sautee for 8 minutes. Add more butter if needed.
- Once they have softened, turn up to high heat and add the garlic puree and italian herbs to the mushrooms. Look until fragrant, approx. 2 minutes.
- Set aside and chill. If you want a smoother texture blend half of the mixture.
- Crumble the chestnuts into the spinach, add the goats cheese and mushroom mixture to combine. Season to taste.
- Once happy with the seasoning, turn out the mixture onto clingfilm and roll into a log. Place this in the fridge for a minimum of 4 hours but ideally overnight.
- Once the mixture has chilled, it is time to create the wellington. Pre-heat the oven to 200oC.
- Roll out your pastry with enough space to envelop the mushroom mixture. Roll around the chilled mushroom mixture and crimp the edges together to enclose the contents.
- Brush with an egg wash made of the one egg and a splash of milk whisked together. Sprinkle with flakey salt.
- Bake for 30 minutes until dark golden brown. Rest for at least 5 minutes before serving.
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