Portobello Mushrooms (2 large)
Pre-boiled Chesnuts (150 grams)
Raw Carrots (2 medium-large)
White Onion (1 large) + Garlic (1 bulb)
Handful of fresh or dried rosemary, thyme
Pinch of pink salt, ground white pepper, smoked paprika
Freeze dried Mushroom powder (optional)
Preferred high heat cooking oil
Arrowroot/corn starch mixture (50ml)
Tamari Liquid (10ml)
Firstly dice up all of the dry ingredients finely, if you can lightly pulse not blend in a food processor it may save your teary eyes from the onion!
Pre-heat your oven to 180°C
Into a hot frying pan, add in your cooking oil and Tamari and brown the mixture well, it does not need to fully cook through, a nice al-dente bite works well
Lower the heat and whisk in the thickening mixture just for a minute then turn off the heat. This will help encapsulate the flavours and prevent the richness from escaping into the pastry.
Carefully roll our your pastry on to a linked baking tray, and place the mixture into the centre of the pastry lengthwise then fold over the two sides, squeezing every air gap together.
Design as you wish then bake for 35 minutes
Rest for 8-10 minutes before enjoying!
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How have you been? Excited for spring?!
This recipe, although is long overdue it is still well worth sharing. The filling is made without processed ingredients which is what I do try to avoid (unless it’s a plant based treat from time to time) This recipe was creatively fun to make and a stunning option for a dinner party too!
The filling for this could be just about used for anything such as a casserole, cottage pie or a Bolognese as well. I was hesitant about this dish at first, working with delicate pastry needs patience! Also as the wellington is fully encased, its near impossible to sneak in a taste without ruining it all, to my surprise it turned out great and everyone devoured it!
The pastry was store bought (w/o gluten, dairy or eggs) but if you have the right ingredients and a large kitchen workspace then go ahead and prepare it in advanced. Make sure the pastry is semi-cold for use of use. Let’s get started!
Prep Time: 12 minutes
Cook Time: 12 minutes
Bake Time: 35 minutes