Individual butternut squash wellingtons
- Samuel Goldsmith
Save recipe
Serves 2
More effort
Prep: 30 mins
Cook: 1 hr and 25 mins
plus chilling
A star rating of 4.3 out of 5.4 ratingsRate
loading...
Bake these vegetarian dinner party pastries for a special occasion, like Christmas Day. They're filled with squash, spinach, chestnut mushrooms and tangy blue cheese
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Cavolo nero pesto
A star rating of 3.7 out of 5.6 ratings
Mushroom wellingtons
A star rating of 4.6 out of 5.111 ratings
Cavolo nero & pancetta tart
A star rating of 4 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
½ butternut squash
-
15g salted butter
-
1 orange
juiced
-
2 thyme sprigs
plus the leaves from 2 extra sprigs
-
500ml vegetable stock
made with 1 stock cube
-
500g block puff pastry
-
plain flour
for dusting
-
150g chestnut mushrooms
finely chopped
-
2 handfuls of spinach
(about 75g), roughly chopped
-
10 walnut halves
finely chopped
-
50g vegetarian blue cheese
-
1 egg
beaten
-
2 tsp cornflour
(optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal1376
- fat94g
- saturates42g
- carbs95g
- sugars12g
- fibre12g
- protein31g
- salt4.7g
Ad
Method
-
step 1
Trim off the neck of the squash (it should be about 15cm long), then peel it and cut in half lengthwise. (Reserve the round base to use in soups or other recipes.) Put the squash halves in a lidded pan along with the butter, orange juice, thyme sprigs and stock, and season well. Cover and bring to a simmer over a medium heat and cook for 25-30 mins until the squash is just tender. Drain, reserving the liquid, and allow to cool.
-
step 2
Roll the puff pastry out on a lightly floured surface into a large, ½cm-thick rectangle. Cut the rectangle into four equal pieces (around 20 x 15cm) – they should be large enough to fit one butternut squash half on top, with a good amount of space around it. Put the pastry pieces on a tray and chill in the fridge.
-
step 3
Meanwhile, fry the mushrooms in a dry frying pan over a medium-high heat until they’ve released their liquid and are beginning to brown, about 6-8 mins. Add the spinach and fry until wilted, about 1-2 mins. Scatter in the thyme leaves, season well, then add the walnuts. Cook for 1 min until lightly toasted but not burned. Tip the mixture into a bowl, crumble in the blue cheese and stir. Leave to cool.
-
step 4
Heat the oven to 200C/180C fan/gas 6. Remove the pastry rectangles from the fridge and put two on a baking tray. Divide a third of the mushroom mix between them and top each with a squash half. Pack the remaining mushroom mix around the squash tightly, mostly on top. Brush the exposed pastry around the squash with some of the beaten egg, then cover the squash with the other pastry rectangle, pressing down firmly or crimping the edges with a fork to seal it. Brush the tops with the rest of the egg and bake for 35-40 mins until the pastry is golden and the squash is warmed through.
-
step 5
Mix 3 tsp of the reserved squash cooking liquid with the cornflour in a small bowl. Strain the thyme sprigs from the remaining cooking liquid and bring it to a simmer, then remove from the heat and whisk in the cornflour paste. Return to the heat and simmer until thick, then spoon the sauce over the wellingtons to serve.
Recipe from Good Food magazine, December 2022
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...