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Vegetarian Chestnut and Sage Wellington

This elegant vegetarian Wellington features a savory filling of sautéed mushrooms, roasted chestnuts, and fragrant sage, wrapped in flaky puff pastry. The dish showcases the rich, earthy flavors of the ingredients with a golden, crisp exterior and a warm, tender interior—perfect for festive occasions or a special dinner. It combines roasting, sautéing, and baking to create a visually stunning and deeply satisfying centerpiece.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried chestnuts soaked in water for 1 hour, then boiled until tender
  • 300 g mixed mushrooms shiitake and cremini, finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh sage chopped
  • 1 sheet puff pastry thawed if frozen
  • 1 sprig thyme chopped
  • 1 egg egg beaten, for egg wash
  • 2 tablespoons olive oil for sautéing

Equipment

  • Sharp chef’s knife
  • Food processor
  • Rolling pin
  • Baking sheet with parchment
  • Pastry brush

Method
 

  1. Preheat your oven to 200°C (390°F).
  2. Drain the soaked chestnuts and boil them in water until tender, about 20 minutes. Drain and set aside to cool slightly.
  3. While the chestnuts cook, chop the mixed mushrooms finely with a sharp knife.
  4. Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms, minced garlic, and chopped thyme, sautéing until the mushrooms release their moisture and it evaporates, about 8-10 minutes. The mixture should be dry and crumbly.
  5. Transfer the mushroom mixture to a bowl and stir in chopped sage. Let it cool slightly.
  6. On a lightly floured surface, roll out the puff pastry into a rectangle approximately 30x20cm, about 0.5cm thick.
  7. Spread the mushroom duxelles evenly over the center of the pastry, leaving about 2cm border all around.
  8. Place the cooked chestnuts in a line along the center of the mushroom layer, then top with chopped sage leaves.
  9. Fold the sides of the pastry over the filling to enclose it completely, pinching the edges to seal. Trim any excess pastry for a clean look.
  10. Transfer the assembled Wellington to a parchment-lined baking sheet. Brush the outside generously with beaten egg for a shiny, golden finish. Cut a few small slits on top for steam to escape.
  11. Bake in the preheated oven for 25-30 minutes, until the pastry is deep golden brown and crisp.
  12. Remove from the oven and let rest for 5 minutes before slicing. Serve warm, enjoying the crispy exterior and savory filling.

Notes

Ensure the mushroom mixture is dry before wrapping to prevent sogginess. Use a sharp knife for clean cuts and a good quality puff pastry for the best flaky texture.