Mini Mushroom Wellingtons — a plant-based British recipe by BOSH!
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Mini Mushroom Wellingtons

These Mini Mushroom Wellingtons are honestly one of those recipes we keep coming back to, especially when we want something that feels properly impressive but isn't a nightmare to pull off. Big, meaty chestnut mushrooms wrapped in golden, flaky puff pastry with a gorgeous savoury filling inside. They look like you've spent all day in the kitchen, but they come together in about an hour. Whether it's a special occasion dinner or just a Tuesday where you want to treat yourself, these are absolutely worth making tonight.

Cook: 60 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Food processor
  • Sieve
  • Frying pan

Ingredients

  • 4 large chestnut mushrooms
  • Salt & pepper to taste
  • olive oil
  • 1 garlic clove
  • 1 small red onions
  • 150g chestnut mushrooms
  • 2 sprig of thyme
  • 30ml white wine
  • 200g vacuum packed chestnuts
  • 1 slice of wholemeal bread - around 50g
  • 50g pecans
  • 1 garlic clove
  • Salt & pepper to taste
  • 3 fresh thyme
  • 6 sheets of filo pastry
  • low-fat cooking oil spray

Method

1

Prepare the 4 large chestnut 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 mushroom
  • 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
2

While the mushrooms are cooking, prepare the filling

  • Peel and halve the red onion
  • Peel the garlic cloves
  • Put the red onion, garlic and 150g of chestnut mushrooms in a food processor and blitz into a fine mince
  • Remove the mince from the food processor and put to one side
  • Then put the chestnuts, pecans and wholemeal bread in the food processor and blitz to form a textured filling, and set aside
  • Remove the leaves from 1 sprig of rosemary, 2 sprigs fresh thyme and finely slice
3

Now, cook the 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
4

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!
  • Repeat this process with the remaining ingredients so you have 4 parcels
5

Time to cook

  • Spray the top of the pastry parcels with a little cooking spray
  • 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

Tips & Variations

  • Don't skip the pre-roast: We know it's tempting to just wrap everything straight away, but roasting the mushrooms first is non-negotiable. It's the difference between crispy, golden pastry and a sad, damp situation. Trust us on this one.
  • Make it extra indulgent: Henry always adds a little smear of vegan cream cheese or a spoonful of caramelised onion chutney inside the parcel before wrapping. It takes it to another level.
  • Egg wash swap: Brush your pastry with a mix of plant-based milk and a tiny bit of maple syrup for that deep golden colour. It works really well and gives a lovely shine.

Why This Works

The trick here is roasting the mushrooms first before wrapping them. It drives out the moisture so you don't end up with soggy pastry, which is the classic Wellington pitfall. That garlic paste rubbed right into the gills adds so much flavour from the inside out, and it means every single bite is packed with something good.