Chestnut & Mushroom Wellington

What’s in your Farm Direct box

• Dorset Organic Puff Pastry (325 g) – rich, all-butter, ready-rolled
• Whole Chestnuts (180 g) – cooked and peeled
• Brown Onion (175 g) – large, fresh
• Mixed Mushroom Selection (400 g) – chestnut, portobello & oyster mix

🏠 What you’ll need from your fridge / store cupboard

• 2 tbsp butter or rapeseed oil
• 2 cloves garlic (or 1 tsp garlic paste)
• 1 tbsp fresh thyme or 1 tsp dried thyme
• 2 tbsp chopped fresh parsley (optional)
• 2 tbsp breadcrumbs (or crushed crackers / oats)
• 1 tsp Dijon mustard
• 1 tsp soy sauce or mushroom ketchup (optional, for richness)
• 1 egg, beaten (or plant milk for vegan glaze)
• Salt & freshly ground black pepper

👩‍🍳 How to make it

1. Prepare the filling
   • Finely chop the onion. Heat butter or oil in a large frying pan and cook the onion on medium heat for about 10 minutes, until soft and golden.
   • Add crushed garlic, chopped mushrooms and thyme. Cook for 10–12 minutes more until most of the moisture has evaporated and the mushrooms are browned.
   • Roughly chop the chestnuts and stir them in with the breadcrumbs, mustard, soy sauce, parsley (if using), and a little salt and pepper.
   • Cook for another minute, then spread the mixture on a plate to cool completely. (A cool filling helps the pastry stay crisp.)
2. Assemble the Wellington
3. Pre-heat oven to 200 °C (fan 180 °C).
4. Unroll the Dorset Puff Pastry onto a sheet of baking paper.
5. Spoon the cooled filling down the centre to form a compact log (about 8 cm wide).
6. Brush the edges of the pastry with beaten egg or milk, fold the sides over to enclose the filling, and press to seal. Trim any excess pastry.
7. Turn the Wellington seam-side down on the paper. Brush the top with the remaining egg or milk.
8. Place the assembled Wellington in the fridge for 20–30 minutes to firm up.
9. Transfer the Wellington (on its baking paper) to a tray. Bake for 35–40 minutes, until the pastry is puffed and deep golden brown.
10. If it browns too quickly, loosely cover with foil for the last 10 minutes.
11. Rest for 5 minutes before slicing thickly.
12. Serve with roast potatoes, red cabbage, sprouts with chestnuts and onion gravy — or pair with a small side of free-range chipolatas or boneless turkey thigh for a “Rebalanced Christmas” feast.
13. Chill
14. Bake
15. Serve

💡 Tips

• Make up to 24 hours ahead and chill, unbaked.
• Freeze raw Wellington; bake from frozen for 10 minutes longer.
• Add a festive flourish: cut small shapes from trimmed pastry and decorate the top before baking.