A deliciously rich mushroom wellington, this recipe is perfect as part of a festive dinner or a showstopper for a vegetarian Christmas dinner.
3 medium Portobello or flat mushrooms
3 large onions, peeled and sliced
100g baby spinach, washed
1 tsp thyme leaves (fresh are best) or 1/2 tsp dried thyme or mixed herbs (optional)
1/2 tin of chickpeas, drained
1 pack of ready rolled puff pastry
1 tbsp Dijon mustard
1/2 tsp salt
The juice of half a lemo
Freshly ground black pepper
- First cook the mushrooms on a baking tray, sprinkled with salt and pepper, in the AGA roasting oven on the first or second set of runners for 10 minutes.
- Meanwhile, heat 1 - 2 tbsp olive oil in a pan on the simmering plate, add the onions and cook gently for 15 - 20 minutes until soft. This can also be done on the floor of the roasting oven where it will take 10 mins.
- As the onions and mushrooms are cooked, set aside to cool. Once cooled, put the mushrooms on to a piece of kitchen paper to drain. Then tip the onions out of the pan into a bowl and mix with the chickpeas, thyme and season with the lemon juice, salt and pepper.
- Then use the reserve pan - no need to wash it - to wilt the spinach. Put the spinach into the pan and cook on the boiling plate for a few minutes, stirring occasionally. Set aside to cool and drain on a piece of kitchen paper or squeeze out any remaining liquid out. Chop roughly and add to the onion mixture. Set aside the mixture to cool. All this can be done in advance and is actually best if the filling is completely cold when the wellington is assembled.
- To assemble the wellington, roll out the pastry to approximately 40cm x 30cm. Cut a strip 5cm x 30cm off the short side and set aside. Lay the remaining large piece flat on a baking tray, the sides of the pastry overlapping the edges.
- Put half of the onion and chickpea mixture on to the middle third of the pastry, leaving a 3cm border at the top and bottom. Lay the cooked, cooled mushrooms on top, spread over the Dijon mustard then top with the remaining filling mixture. Fold the pastry into the centre and fold together to make a seam. Turn over so the seam is underneath and tuck the ends under.
- Use a sharp knife to slice the reserved strip into 5mm slices and arrange in criss cross pattern to make a lattice topping. Brush with a little beaten egg and milk (or vegan alternative).
- Bake in the AGA roasting oven, on the grid shelf on the floor for 30 - 40 minutes until the pastry is crisp and golden brown. Insert the cold plain shelf if the pastry browns on the top before the filling is hot inside. Test by inserting a skewer.
- Serve hot or warm with vegetables or salad on a Portmeirion for AGA White Baking Tray.
Freezes well both uncooked and cooked. Bake from frozen as above for 10 - 15 minutes longer.
Notes for making ‘vegan friendly’:
Many ready made pastries are suitable for vegans, check the contents on the packaging. For a vegan ‘egg wash’, mix a tbsp of the chickpea water from the tin with 1 tbsp of plant based milk and a tsp olive oil.
e terrine and allow it to set.