Mushroom Wellington

Mushroom Wellington

A Christmassy vegetarian pie packed with mushrooms, chestnuts and flavoured with sage and a little Kikkoman soy sauce to bring out the richness

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  • Serves4
  • Preparation Time15 mins
  • Additional Timeplus 1 hour chilling
  • Cooking Time45 mins


  • 1 tbsp oil
  • 500g chestnut mushrooms, chopped
  • 1 red onion, sliced
  • 3 garlic cloves, chopped
  • 150g pre-cooked chestnuts, chopped
  • 100g spinach
  • 2 tbsp Kikkoman Soy Sauce
  • 1 tbsp chopped sage
  • ¼ tsp pepper
  • 1 x 375g sheet ready roll puff pastry
  • Milk, for brushing


Add the oil to a large pan over a medium heat, then add the mushrooms and onions. Cook for approximately 10 minutes until the moisture evaporates.

Stir in the garlic, chestnuts, spinach, soy sauce, sage and pepper. Cook for a further 4 minutes, stirring often until dry.

Allow the mixture to cool, then roll in cling film in a log shape and refrigerate for at least 1 hour.

Heat the oven to 200C. Line a baking sheet with baking paper. Unroll the puff pastry and unwrap the filling from the clingfilm. Place the filling onto the pastry and brush the edges with water. Fold the pastry around the filling, trimming away any excess pastry and pressing the seams to seal.

Place the wellington with the seam side down on the baking tray. Use a sharp knife to score the pastry. Brush the pastry with milk, place in the oven and bake for 30 minutes or until the pastry is golden.

Recipe created by Kate from Veggie Desserts.

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