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- Place the porcini mushrooms in a bowl and cover with boiling water. Soak for 20 minutes, then drain, reserving the liquid for another use.
- Preheat the oven to 200°C/180°C fan/gas mark 6. Line two large baking trays with parchment paper.
- Meanwhile, remove the stalks from the Portobello mushrooms. Arrange the mushroom caps on a baking tray, gills down, and brush with the oil. Scatter over thyme and season. Roast for 15 minutes until just tender. Transfer to a plate lined with kitchen paper and allow to cool.
- Melt the butter in a large pan over a medium-low heat. Add the kale and shallots and cook for 4-5 minutes. Add the garlic and cook for one minute.
- Roughly chop the Portobello stalks and the rehydrated porcinis and stir into the kale mixture along with the walnuts. Season to taste, then set aside to cool.
- On a lightly floured surface, roll one sheet of pastry out to form a rectangle measuring around 25 x 35cm, for the Wellington bases. Roll the second sheet out further to 28 x 38cm, for the lids. Cut each sheet of pastry into eight equal pieces.
- Divide the kale mixture between the smaller squares of pastry, leaving a 2cm border, then top with the cheese. Add a chestnut mushroom cap to each, gills down. Press down gently.
- Brush the borders with beaten egg, then put the pastry lids on, carefully pushing down around the sides. Press the edges to seal, then crimp with a fork. Trim edges to neaten, and brush all over with egg. Cut a hole in top of each. Transfer to the prepared baking trays and chill in the fridge for at least 30 minutes or up to two days.
- To serve, preheat the oven to 220°C/200°C fan/gas mark 7. Bake the Wellingtons for 25- 30 minutes until golden and puffed. Serve with dressed leaves.
Per Serving: 610kcals, 43.1g fat (13.4g saturated), 41.7g carbs (0.8g sugars), 14.2g protein, 3.4g fibre, 0.44g sodium
Popular in Christmas