Mushroom and Chestnut Wellington – A Christmas centrepiece

Wrapped In Newspaper

There's more where this came from!

Ingredients

Mushroom and Chestnut Wellington:
200g Chestnut mushrooms
100g Shiitake mushrooms
300g Chestnuts, roasted and peeled
125g Cooked black-eyed beans,
1 Red onion
2 Cloves garlic
1 tsp Dried sage
1 tbsp Mushroom ketchup (optional)
1 tbsp Olive oil
Salt and Pepper
Shortcrust Spelt Pastry:
175g Spelt flour
75g Vegan margarine
3-4 tbsp water
2 tbsp non-dairy milk for brushing

Inspired by one of my favourite Christmassy ingredients, chestnuts, I decided to make a mushroom and chestnut wellington for our Christmas dinner. I have lovingly tried and tested this recipe so it is absolutely perfect on Christmas day.

Preparation

On Christmas day we’ll be serving this up with all the classics, roasted veggies and potatoes, brussel sprouts, braised red cabbage and stuffing. And why not bring the whole thing together with a red wine and onion gravy!

Method

Begin by cooking your chestnuts, read how to do so here. (I normally roast up a big batch so I’ll have enough to make all my other chestnut christmas recipes like this pâté.)

Whilst your chestnuts are roasting, finely chop the onion and gently fry in a frying pan until translucent and just starting to caramelise.

Mince the garlic and slice the mushrooms and stir into the onion. Sweat on a medium heat until the most of after has been released from the mushrooms and they are just starting to brown. Then set the pan aside to cool.

In a food processor, blend the beans and chestnuts until they start to resemble breadcrumbs. If you’ve like a little extra texture blend the chestnuts separately and leave a little coarser.

Place the bean and chestnut mixer into a large mixing bowl.

Blend the mushrooms in the food processor and add to the mixing bowl along with the sage, and mushroom ketchup if using.

Mix together well and season to taste and set aside whilst you make the pastry.

Measure out the flour and marg into a large mixing bowl and chop into the marg with a knife until cut into fairly small chunks. Then rub the mixture together with your fingertips until it resembles fine breadcrumbs.

Add the water a bit at a time until the mixture comes together in your hands to form a ball.

Place the pastry covered in the fridge for 20 mins before rolling it out on a lightly floured surface into a large rectangle.

Mould the mushroom mixture into a loaf shape in the centre of your pastry length ways.

Brush the pastry edges with milk and carefully roll the whole thing, leaving the seam underneath.

Pinch the ends together and brush the whole thing with milk, make a few small cuts in the pastry for steam to escape then place onto a greased baking tray.