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MINI MUSHROOM WELLINGTONS
Since we released our first video on how to make our now-famous Mushroom Wellington all those years ago, you guys just can’t get enough of these flavourful little guys. And rightly so!
This festive season we've revisited our famous BOSH! mushroom wellington game and are delighted to present this sexy mini filo pastry recipe. Crispy, meaty and fiendishly more-ish, these pockets of nutty gorgeousness are perfect for parties. Or, y’know, a Tuesday afternoon. Your call.
Whip up as Christmas party food to impress your guests or make them just for yourself!
Wellington Filo Parcels
- 4 large chestnut mushrooms
- 1 small red onion
- 2 garlic cloves
- 150g chestnut mushrooms
- 2 sprigs rosemary
- 3 sprigs fresh thyme
- 30ml white wine
- 80g vacuum packed pre cooked chestnuts (we used Merchant Gourmet)
- 50g pecans
- 1 slice (50g) wholemeal bread
- 4 sheets vegan filo pastry (we used Jus Rol)
- Salt and pepper to taste
- Low fat cooking spray
- Mixing bowl
- Lined baking tray
- Food processor
- Frying pan
Prepare the mushrooms: Grate a large clove garlic into a bowl, add a pinch of salt and pepper, a drizzle of oil and stir together.
Place the mushrooms on a lined baking tray facing up. Rub the garlic paste into the gills of the mushrooms. Put the mushrooms in the oven and bake for 10-12 minutes.
Remove the tray from the oven and set the mushrooms to one side.While the mushrooms are cooking, prepare the first part of your wellington filling.
Peel and halve the red onion. Peel the garlic cloves. Put the red onion, garlic and chestnut mushrooms in a food processor and blitz into a fine mince. Remove the mince from the food processor and put to one side. Remove the leaves from 1 sprig of rosemary, 2 sprigs fresh thyme and finely slice. Put the chestnuts, pecans and wholemeal bread in the food processor and blitz to form a textured filling.
Warm a teaspoon of olive oil in a frying pan over a medium heat. If the onion and mushroom mixture has released excess juice, drain quickly in a sieve. Add the mixture to the pan with a pinch of salt and stir for 4-5 minutes. Add the thyme and rosemary and stir for 1 minute. Add the white wine to the pan and stir for 3-4 minutes. Take the pan off the heat.
Add the chestnut, pecan and bread mixture to the pan and fold it into the rest of the ingredients to form a thick ball of filling. Taste and season to perfection with salt and pepper.
Now, build your wellington parcels. Cut your pastry sheets in half so you have 8 squares. Lay the sheets out so they are overlapping at different angles to form stars. Divide the filling into 8 equal pieces, roll one of the pieces into a ball, place one ball in the centre of the pastry star and press it to form a 1cm thick disc. Take one of the large chestnut mushrooms and place it in the centre of the disc.
Take another piece of the filling, roll it into a ball and flatten it out into a 1cm thick disc between your hands. Place the disc of filling on top of the mushroom, mould the 2 pieces of filling around the mushroom to form a ball, ensuring the edges are sealed. Pull the exposed sheets of filo pastry up around the ball and twist the tops together so the Wellington pastry parcel is tightly wrapped. Be careful not to rip the pastry!
Spray the top of the pastry parcels with a little cooking spray. Repeat this process with the remaining ingredients so you have 4 parcels.
Add the Wellington Filo Parcels to a baking tray and put the trays back in the oven for 20 minutes until all the vegetables are well roasted and the parcels are golden and crispy.