Puff pastry pies, filled with a creamy mushroom and herb filling.

  • Serves: 16 people
  • Prep time: 45 minutes
  • Cooking time: 30 minutes
    • British
    • Vegetarian

    Chef's Tip

    The mushroom filling can be made a few days ahead and stored in the refrigerator

    Mini Mushroom Wellingtons

    Recipe Information

    Ingredients
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    2 x 375g packs Ready Rolled Puff Pastry

    125g Chestnut Mushrooms, finely chopped

    70g Ricotta Cheese

    1 Clove of Garlic

    1 Small Onion, finely diced

    5g Fresh Thyme, finely chopped

    10ml Soy Sauce

    20g Salted Butter

    10ml Olive Oil

    1 Slice of Brown Bread

    1 Medium Egg, beaten

    Sea Salt and Black Pepper

    6cm Round Pastry Cutter

    8cm Round Pastry Cutter

    Baking Trays

    Method

    Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    Meanwhile, sauté the onions, butter and olive oil in a large frying pan, until softened but not brown.

    Peel and mince the garlic and add to the onions.

    Add the mushrooms to the pan and cook for a couple of minutes.

    Add the ricotta cheese, thyme and the soy sauce.

    Make breadcrumbs and add to the pan.

    Add seasoning and mix well, then allow to cool.

    Unroll the pastry sheets and cut 16 holes with each cutter.

    Put the smaller pastry discs onto slightly oiled baking sheets.

    Divide the mushroom mix between them, leaving a little edge of pastry without filling.

    Put a little whisked egg on this pastry edge.

    Top them with the larger pastry discs and gently press the pastry around the filling.

    Make a slash on the top of each pie with a sharp knife.

    Brush the tops with some of the egg and bake in the oven for 15 minutes, until they rise and look golden.

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