Festive Mushroom, Goat’s Cheese, Spinach & Chestnut Wellington

Name: Festive Mushroom, Goat’s Cheese, Spinach & Chestnut Wellington
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Vegetarian
Ingredients: 1 tbsp Extra Virgin Olive Oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 500 g mixed mushrooms, finely chopped; 180 g cooked chestnuts, roughly chopped; 200 g fresh spinach; 1 tbsp Tamari (or regular soy sauce); 1 tsp dried thyme; 1 tsp fresh rosemary, chopped; 1 tbsp wholegrain mustard; 1 tbsp ground flaxseed (optional, helps bind); 100 g soft goat’s cheese, crumbled; 1 sheet puff pastry (gluten-free or vegan if preferred); 1 tbsp plant-based milk or beaten egg for glazing; Sea salt &amp; black pepper to taste

Rated 5.0 stars by 1 users

Cuisine

Vegetarian

Servings

Prep Time

25 minutes

Cook Time

40 minutes

Calories

445

A show-stopping plant-based festive main that’s hearty, flavourful, and beautifully comforting. This elegant Wellington layers earthy mushrooms, sweet chestnuts, creamy goat’s cheese, and spinach inside crisp golden pastry - a crowd-pleasing centrepiece perfect for both vegetarians and meat-eaters.

Ingredients

1 tbsp Extra Virgin Olive Oil
1 onion, finely chopped
2 garlic cloves, crushed
500 g mixed mushrooms, finely chopped
180 g cooked chestnuts, roughly chopped
200 g fresh spinach
1 tbsp Tamari (or regular soy sauce)
1 tsp dried thyme
1 tsp fresh rosemary, chopped
1 tbsp wholegrain mustard
1 tbsp ground flaxseed (optional, helps bind)
100 g soft goat’s cheese, crumbled
1 sheet puff pastry (gluten-free or vegan if preferred)
1 tbsp plant-based milk or beaten egg for glazing
Sea salt & black pepper to taste

Directions

Preheat oven to 200 °C (fan 180 °C).
Sauté onion and garlic in olive oil until soft.
Add mushrooms, soy sauce, thyme, and rosemary. Cook until the mixture is rich and most liquid has evaporated.
Stir in chestnuts and spinach. Allow spinach to wilt fully and any remaining liquid to cook off.
Remove from heat, then fold in goat’s cheese and mustard. Mix gently so the cheese stays a little chunky.
Season to taste and let the mixture cool before assembling.
Spoon the filling down the centre of your puff pastry sheet, fold the sides over to seal, and glaze with milk or egg.
Bake for 25–30 minutes, until golden and crisp.

Recipe Note

Tip: For an extra festive touch, scatter chopped walnuts or drizzle a little honey over the top before baking, it pairs beautifully with the goat’s cheese and chestnuts.