Festive Mushroom, Goat’s Cheese, Spinach & Chestnut Wellington
Lily & Loaf
6
25 minutes
40 minutes
445
Vegetarian
Evening Meal
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.
