Mushroom, parsnip and kale Wellington

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Serves 6-8


For the cannellini bean purée:
1 garlic clove, finely chopped
½ x 400g tin cannellini beans, drained
1 tsp balsamic vinegar
1 tsp Dijon mustard
Salt and black pepper


For the parsnips:
2 large parsnips, quartered lengthways
2 tbsp olive oil


For the mushroom and chestnut filling:
5 tbsp olive oil
400g chestnut mushrooms, finely sliced (you
can use a mix of different mushrooms if you
would prefer)
20g dried porcini mushrooms, soaked in
250ml boiling water for 15 minutes
2 tbsp Worcestershire sauce (or vegetarian
alternative)
2 tbsp soy sauce
80g cooked chestnuts, chopped


For the kale:
Large bunch of cavolo nero or curly kale, stalks removed


To assemble:
2 x 320g sheets of puff pastry
Egg, beaten, or plant-based milk, to glaze


  1. Place all the ingredients for the bean purée in a blender and whizz until smooth. Set aside. Meanwhile, preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Blanch the parsnips in boiling water for four minutes. Drain well, then place in a roasting
    tin. Drizzle with the olive oil and season with sea salt and pepper, then toss to coat evenly. Roast for 15 minutes until golden and almost cooked, turning halfway through.
  3. For the mushroom and chestnut filling, heat two tablespoons of the oil in a large pan over a medium-high heat. Add half of the fresh mushrooms and season with salt and pepper. Cook until all the mushroom liquid has evaporated and the mushrooms are browned and have reduced in volume. Set aside to cool, then repeat with another two tablespoons of oil and the remaining fresh mushrooms.
  4. Squeeze out the soaked porcini mushrooms.
  5. Heat the remaining tablespoon of oil in the same pan and add the rehydrated mushrooms. Add the Worcestershire sauce and soy sauce, then cook until dry. Remove from the heat and add to the cooked mushrooms along with the chestnuts. Mix well and set aside to cool.
  6. Blanch the cavolo nero in boiling salted water for 3-4 minutes until tender, then refresh in a bowl of cold water. Drain and pat dry.
  7. When ready to assemble the Wellington, lay out one sheet of the pastry on a sheet of
    baking paper dusted with flour.
  8. Spread the butter bean mixture lengthways down the centre of the pastry, leaving a 3cm margin at the edges. Add half of the cavolo nero and half of the mushroom mixture. Add the parsnips, then top with the rest of the mushroom and chestnut mixture. Finish with the remaining cavolo nero.
  9. Brush around the edge of the pastry with egg wash. Unroll your second sheet of pastry and place it over the top, tucking it securely around the filling. Use a sharp knife to trim the edges of the pastry to create a neat edge.
  10. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
  11. Brush all over with egg wash, then use the tip of a sharp knife to score the top of the Wellington to allow steam to release.
  12. Bake for 30-40 minutes until puffed and golden. Remove from the oven and let the Wellington stand for five minutes, then slice with a serrated knife.

Per serving 605kcals, 36.8g fat (7.9g saturated), 57.8g carbs (2.8g sugars), 13.3g protein, 10.5g fibre, 0.698g sodium