Mushroom & Chestnut Wellington Recipe | Waitrose & Partners (2024)

1. Bring a large pan of water to the boil, add thespinach and blanch for 1 minute. Drain, refreshunder cold water, then squeeze out as muchliquid as possible. Roughly chop and set aside.

2. Heat the butter and oil in a large saucepanand gently cook the leeks for 5 minutes, untilsoftened and caramelised. Add the thymeand garlic and fry for 1 minute, then add themushrooms and fry for 10-12 minutes more,until softened and any liquid has evaporated.Remove from the heat, stir in the chestnuts,tip into a large bowl and leave to cool.

3. Stir the goat’s cheese and spinach throughthe cooled mushroom mixture. Lay a largesheet of baking parchment on the work surfaceand tip the mixture into the middle. Mouldinto a rough log shape, then roll up tightly inthe parchment to make a 26cm-long cylinder.Chill until firm.

4. Preheat the oven to 200°C, gas mark 6 andline a baking sheet with parchment. Scatter thework surface with flour and roll the pastry intoa 34x28cm rectangle. Lay the cylinder of fillingon top and unwrap. Whisk together the eggyolk and milk, then brush along the edges ofthe pastry. Carefully roll the filling in the pastry,finishing with the join on the underside.

5. Press the ends together and trim, then sealand crimp with your fingertips or a fork. Cutany pastry trimmings into festive leaves anduse to decorate the Wellington, using a littleof the egg wash to stick them on. Place onthe prepared baking sheet. Brush with theremaining egg wash, then use a sharp knifeto make 2 holes in the top for the steam toescape. Bake for 30 minutes, or until the pastryis golden and crisp and the filling is pipinghot. Leave to rest for 5 minutes, then serve,scattered with fresh thyme sprigs, if liked.

Typical values per serving when made using specific products in recipe

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