- 1 sheet of puff pastry (naturally defrosted)
- a little oil
- 1 large butternut squash
- 175 g wild mushrooms
- 1 onion (chopped)
- 3 cloves garlic (chopped)
- 110 g cranberries
- 75 g pine nuts
- 0.50 green chilli (optional)
- 2 tblsp crème fraiche
- 1 egg (beaten, to glaze)
- Peel and chop the butternut squash into small/medium sized chunks.
- Preheat your oven to 200°C (400°F/Gas 6).
- Heat a medium sized sauté pan with a little oil.
- Add in the chunks of butternut squash and mix well until lightly coated and just beginning to soften.
- Add in the onion and garlic next (and chilli if using) and mix well.
- Next add in the torn wild mushrooms and mix well.
- Cook gently until they are all beginning to soften and then add in the cranberries and the pine nuts.
- Continue cooking for 3-4 minutes and then take off the take and stir in the crème fraiche and adjust the seasoning, as required.
- Allow the mixture to cool down completely.
- Lay the puff pastry out on the work surface and cut it into four squares. Sometimes I will roll it out a little bit more to make it ‘less thick’.
- Brush the pastry with beaten egg (which will help to stick it together) and divide the creamy butternut squash mixture between the pastry pieces.
- Fold the pastry over in a neat pattern, ensuring that the full mixture is encased to avoid leakages. Repeat this stage with the other pastry parcels.
- Place the Wellingtons onto a flat baking tray, lined with baking parchment and brush them completely with beaten egg.
- If you wish you could decorate the Wellingtons with some mixed seeds or with some additional pastry cut into decorative pieces.
- Bake in the preheated oven for 20 minutes until the pastry is crisp and golden brown and then serve with some baby boiled potatoes and a green vegetable stir fry or a large salad.
- Sometimes it can be quite attractive to fill individual discs of this pastry with the filling and making a ‘double crust style pie’ out of it using al the very same ingredients just a different presentation.
- Some times I take a large loose bottomed quiche tin and line it with puff pastry and fill with the creamy butternut squash filling and then seal with another sheet of puff pastry and bake in the preheated oven for 35-40 minutes
Kevin's tips: Top Tips: Substitute the butternut squash for sweet potatoes if you prefer. Feel free to add some leftover cooked chicken to the mixture as well for a non vegetarian option. Make sure to defrost the pastry slowly and naturally. I find it is best to do it overnight in the fridge as it makes the pastry far easier to handle. The Wellingtons can be made up in advance, stored in the fridge and baked when required.