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Name: Mushroom and Chestnut Wellington
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 x 260g packs Essential Spinach washed; 50 g unsalted butter; 1 tbsp olive oil; 2 leeks, finely sliced; 6 sprigs fresh thyme leaves only, chopped; 2 cloves garlic crushed; 2 x 250g packs chestnut mushrooms chopped; 180 g pack Merchant Gourmet Whole Chestnuts crumbled; 150 g No.1 Moody's Rosary Ash Goat's Cheese; Plan flour for dusting; 500 g pack puff pastry; 1 Waitrose British Blacktail Free Range Medium Egg y; 2 tsp milk

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INGREDIENTS

2 x 260g packs Essential Spinach ; washed
50 g unsalted butter
1 tbsp olive oil
2 leeks, finely sliced
6 sprigs fresh thyme ; leaves only, chopped
2 cloves garlic ; crushed
2 x 250g packs chestnut mushrooms ; chopped
180 g pack Merchant Gourmet Whole Chestnuts ; crumbled
150 g No.1 Moody's Rosary Ash Goat's Cheese
Plan flour for dusting
500 g pack puff pastry
1 Waitrose British Blacktail Free Range Medium Egg y
2 tsp milk

INSTRUCTIONS

1. Bring a large pan of water to the boil, add the spinach and blanch for 1 minute. Drain, refresh under cold water then squeeze out as much liquid as possible. Roughly chop and set aside.

2. Heat the butter and oil in a large saucepan and gently cook the leeks for 5 minutes until softened and caramelised. Add the thyme and garlic, fry for 1 minute then add the mushrooms and fry for 5-8 minutes more until softened and any liquid has evaporated. Remove from the heat, stir in the chestnuts and leave to cool.

3. Tip the cooled mixture into a large bowl and stir through the goat's cheese and spinach. Lay a large sheet of baking parchment on the work surface and tip the mixture into the middle. Mould into a rough log shape, then roll up tightly in the parchment to make a 26cm-long cylinder. Chill until firm.

4. Preheat the oven to 200°C, gas mark 6 and line a baking sheet with parchment. Dust the work surface with flour and roll the pastry into a 34 x 28cm rectangle. Lay the cylinder of filling on top and unwrap. Whisk together the egg yolk and milk, then brush along the edges of the pastry. Carefully roll the filling in the pastry, finishing with the join on the underside. Press the ends together and trim, then seal and crimp with your fingertips or a fork. Cut any pastry trimmings into festive leaves and use to decorate the Wellington, using a little of the egg wash to stick them on. Place on the prepared baking sheet. Brush with the remaining egg wash, then use a sharp knife to make two holes in the top for the steam to escape. Bake for 30 minutes until the pastry is golden brown and crisp. Leave to stand for 5 minutes before serving, scattered with fresh thyme sprigs, if liked.

NOTES

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Mushroom and Chestnut Wellington

2 x 260g packs Essential Spinach washed
50 g unsalted butter
1 tbsp olive oil
2 leeks, finely sliced
6 sprigs fresh thyme leaves only, chopped
2 cloves garlic crushed
2 x 250g packs chestnut mushrooms chopped
180 g pack Merchant Gourmet Whole Chestnuts crumbled
150 g No.1 Moody's Rosary Ash Goat's Cheese
 Plan flour for dusting
500 g pack puff pastry
1 Waitrose British Blacktail Free Range Medium Egg y
2 tsp milk

1. Bring a large pan of water to the boil, add the spinach and blanch for 1 minute. Drain, refresh under cold water then squeeze out as much liquid as possible. Roughly chop and set aside.

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Nutrition

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Serving Size: 1 (904g)
Recipe Makes: 1

Calories: 408
Calories from Fat: 399 (98%)

Amt Per Serving		% DV

	Total Fat 44.4g	59 %
	Saturated Fat 26.4g	132 %
	Monounsaturated Fat 13.1g
	Polyunsanturated Fat 1.9g
Cholesterol 108.5mg		33 %
Sodium 11mg		0 %
Potassium 79.6mg		2 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 2.8g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 408

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