Description
A feast for the eyes and the stomach! Crisp puff pastry encloses mushroom, creamy goat cheese, spinach and rich red onion marmalade. A perfect treat for one or a great vegetarian option for festive guests this Christmas.
Ingredients
- 1 whole Portobello Mushroom
- ⅓ cups Spinach
- 40 grams Goats Cheese
- 100 grams Puff Pastry
- 2 Tablespoons Red Onion Marmalade
- 3 sprigs Thyme
- 1 whole Beaten Egg (for Egg Wash)
Preparation
Heat oven to 180°C (350ºF). Place the portobello mushroom on a baking tray and spray with low calorie cooking spray. Place in the oven for 15 minutes, turning halfway through. Once ready, transfer the mushroom to a few sheets of kitchen roll to soak up the juices.
Heat a frying pan over a medium to high heat and add spinach to wilt. No need for oil—just keep turning continually with tongs to prevent it from sticking.
Dust your worktop with flour and roll the puff pastry into a large even piece of medium thickness. Place the mushroom on the pastry and cut around it, leaving around a 2cm margin. Place the pastry circle over another area of the pastry and cut another circle, leaving another 2cm margin from the smaller one. If you are feeling fancy, then cut a few pastry leaves out as well.
Note: If you want a crispy bottom so the Wellington isn’t soggy, you can add an optional step. It makes assembly a little more difficult, so it’s your decision. For the crispier bottom, place the small piece of pastry in the oven on a piece of floured baking paper. Cook for 3–5 minutes. When you remove it, it will likely have puffed up so use a knife to piece and when cooled, flatten.
Place the wilted spinach on top of the smaller circle, followed by the goat cheese. Add the onion marmalade or chutney. Running your finger in the opposite direction of the growth of the leaves, remove the thyme leaves and scatter over the top. Finally, top with the portobello mushroom with the rounded side facing upwards.
Drape the larger pastry piece over the mushroom and carefully pinch the bottom of it together with the smaller pastry piece. Once it is sealed well all around, then use a pastry brush to lightly coat the surface with egg. If you felt like being fancy enough to make pastry leaves, then top the dome with the leaves and brush them lightly with the egg.
Place in the oven for 30 minutes. Check halfway through to make sure the dome is browning evenly and rotate if it seems browner on one side than the other. Serve and enjoy!
