RECIPES > ENTERTAINING
BECKY EXCELL’S ULTIMATE MUSHROOM WELLINGTON
This gluten-free, vegetarian crowd-pleaser is sure to be the star attraction at your next get-together.
By Becky Excell
Store-bought gluten-free puff pastry makes this vegie centrepiece an absolute breeze. The degree of ‘puff’ you get will vary from product to product so if you’re serving this for a special event like a Christmas feast, I suggest testing a few different ones before the big day.
SERVES 6; TAKES 1 HOUR
Ingredients
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1 tbsp garlic-infused oil
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500g mushrooms, sliced
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100g leek, finely chopped
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150g cooked and peeled chestnuts, chopped
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115g spinach, finely chopped
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2 tbsp cranberry sauce
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2 tbsp miso paste (ensure gluten free), or 3 tbsp gluten-free soy sauce
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4 fresh sage leaves, finely chopped
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2 x 280g sheets store-bought gluten-free puff pastry
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1 egg, beaten, to glaze
Method
STEP 1
Place a large pan over a medium heat and add the garlic-infused oil. Add the mushrooms and leek and fry until softened and the moisture released from the mushrooms has cooked off. Stir through the chopped chestnuts and spinach, and fry until the spinach wilts. Add the cranberry sauce, miso paste or soy sauce, sage leaves, and salt and pepper to taste. Mix well to combine, then remove from the heat and allow to cool completely
STEP 2
Preheat the oven to 180°C fan / 200°C and line a baking tray with non-stick baking paper. Remove the pastry from the fridge 10 minutes before assembly – this makes it easier to unroll.
STEP 3
Lay one sheet of puff pastry on the baking paper and pile the mushroom mixture on top in the middle of the pastry in a rectangular shape, leaving a border around the edge. Ensure that it’s fairly compact but has good height.
STEP 4
Brush a little water around the pastry border, then place the other sheet of puff pastry on top. Use your hands to gently but tightly shape it around the filling, then trim any excess pastry so that you have a 2cm (1in) pastry border around the edge. Keep the trimmed pastry to one side, as you will use this later. Crimp the border of your Wellington with a fork to secure the filling.
STEP 5
Use a sharp knife to cut 3 slashes across the top of the Wellington, then brush all over with beaten egg. Use a star-shaped cutter to cut stars out of the excess pastry and stick them on top. Brush these with egg too. Bake in the oven for about 45 minutes until golden all over. If it is darkening too quickly, lightly cover with foil for the remainder of the cooking time.
TOO COOK IN AN AIR FRYER
Preheat the air fryer to 200°C. Place the Wellington in the air fryer for 14–16 minutes until the pastry is golden and crisp.
STEP 6
Remove from the oven or air fryer, allow to rest for about 5 minutes, then slice and serve with gluten-free vegetable gravy and veggies.
FREEZABLE
Once cooled, freeze in an airtight container for up to three months.
About the author
Becky Excell is a bestselling author, gluten-free food writer and Coeliac UK ambassador with a following of over one million on her social media channels. Gluten free for more than 10 years, she’s written recipes for numerous magazines and online publications, and is a familiar face on UK TV and at major foodie events. Becky’s mission is to develop recipes that reunite her and her followers with the foods they can no longer eat.
Recipe from Gluten Free Christmas by Becky Excell (Quadrille, $45). Photography: Hannah Hughes.
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