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Mushroom and Chestnut Wellington - packed with flavour and iron rich spinach, make this ahead of the big day as a veggie Christmas alternative | thecookandhim.com

Mushroom and Chestnut Wellington

Prep: 30 mins | Cook: 45 mins | Total: 75 mins | Quantity: 6 - 8 portions

Ingredients

  • 400g fresh spinach
  • couple of drizzles of olive oil
  • 2 leeks – finely sliced and thoroughly washed
  • 4-5 cloves garlic – peeled and crushed
  • 20 fresh sage leaves – shredded
  • 6 sprigs fresh thyme leaves
  • 2 vegetable stock cubes
  • 500g chesnut mushrooms – thinly sliced
  • 200g whole cooked and peeled chestnuts – crumbled
  • 150g vegan cream cheese
  • 375g pack of ready rolled light puff pastry
  • Salt and pepper
  • 1-2 tblsp unsweetened almond milk and a pinch of turmeric to glaze – whisked together

Instructions

  1. In a large frying pan wilt the spinach.  I did this in 2 stages, wilting 1/2 then adding the other 1/2 once the first lot had cooked down.  
  2. Tip into a colander and allow to cool and start to drain
  3. No need to wash the frying pan, simply add the leeks and garlic to it along with a drizzle of olive oil and saute gently until the leeks start to soften
  4. Add the fresh herbs, veggie stock cube, mushrooms and crumbled chestnuts.  Cook over a medium heat, stirring occasionally, for 3-4 minutes then stir in the vegan cream cheese.  Take off the heat and allow to cool while you squeeze the spinach
  5. Squeeze as much liquid out of the spinach as you can.  I do this in a few small batches, using a clean t-towel, twisting the ball of spinach in the t-towel
  6. Add the spinach to the frying pan and stir through along with plenty of salt and pepper
  7. Lay a couple of long lengths of cling film across a clean work surface so that they overlap each other, then tip the spinach mixture into a line along it.  Wrap the cling film round it so it completely and tightly encases it.  Mine was about 14 x 3 1/2 inches when rolled
  8. Carefully lift onto a board and chill in the fridge for about an hour
  9. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line your largest baking sheet with parchment or a silicon mat
  10. Unravel your pastry onto a lightly floured work surface then using a rolling pin, roll out till it's around 18 x 13 inches in size
  11. Lay the spinach sausage on one half lengthwise.  Cut a line across the top of the cling film with a sharp knife then carefully lift and 'plop' the contents into the middle of your puff pastry sheet
  12. Brush the edges with some of the milk and turmeric glaze then wrap the pastry round the filling, completely encasing, tucking the seam on the underside and folding over the two ends
  13. Lift the whole thing onto your baking sheet, brush with more glaze and bake for 45-50 minutes until golden

Notes

  • It's unlikely the pie won't leak.  Don't worry, simply mop up the excess juice off the tray with some kitchen roll.
  • Once it's baked you can either serve immediately or cool then chill in the fridge for up to 5 days.  Reheat in the oven 180 Fan / 200 C / 400 F / Gas 6 for around 30-40 minutes (check the middle is piping hot!)

Recipe by The Cook & Him at https://thecookandhim.com/recipes/mushroom-and-chestnut-wellington/