Makes enough for six
A vegetarian adaptation of the famous beef Wellington, this makes a great centrepiece for a Sunday lunch.
What you’ll need
250g new potatoes
1 punnet of chestnut mushrooms, diced
1/2 punnet of shiitake mushrooms, sliced
1 shallot, finely diced
1 leek, finely sliced
1tbsp olive oil
2 cloves of garlic, crushed
25ml white wine
50g mature cheddar
1 egg, lightly beaten
25g panko breadcrumbs
Salt and pepper, to taste
1 x 320g puff pastry roll
Flaky sea salt
Black onion seeds
What to do
-
Boil the new potatoes in salted water until they’re soft, then crush with the back of a fork.
-
Sauté the mushrooms, shallot and leek in olive oil for about 10 minutes until soft and slightly coloured.
-
Add the garlic and cook for a further 30 seconds to infuse the flavours, then pour in the white wine to deglaze the pan.
-
Tip the mushroom mix in with the crushed new potatoes then add grated cheddar, half the egg, and the panko breadcrumbs. Season to taste and stir to bind.
-
Form the mix into a sausage shape and place in the middle of the unravelled puff pastry. Egg-wash the edges and roll to your preferred shape.
-
Give the top an egg-wash too, before finishing with a sprinkle of flaky salt (I like Maldon) and black onion seeds. Bake at 175°C for 30 to 40 minutes.
Recipe by Sarah-Jane Bellmain, lead chef at The Provenist.
