Ultimate mushroom Wellington

A showstopping vegetarian main course that’s also gluten free


Photo: Hannah Hughes

Meet the ultimate mushroom wellington: starring light, crisp and golden puff pastry and a hearty mushroom filling tinged with sage, cranberry sauce, leek and chunky chestnuts. It’s fit for any dinner plate, whether you’re a meat eater or not. Freezable: Once cooled, freeze in an airtight container for up to 3 months.

Serves 6

Prep: 30 mins

Cook: 45 mins


1 tbsp garlic-infused oil

500g mushrooms, sliced

100g leek, finely chopped

150g cooked and peeled chestnuts, chopped

115g spinach, finely chopped

2 tbsp cranberry sauce

2 tbsp miso paste (gluten-free) or 3 tbsp gluten-free soy sauce

4 fresh sage leaves, finely chopped

Salt and ground black pepper

2 x 280g packs store-bought gluten-free puff pastry

1 egg, beaten, to glaze


  • Place a large pan over a medium heat and add the garlic-infused oil.
  • Add the mushrooms and leek and fry until softened and the moisture released from the mushrooms has cooked off. Stir through the chopped chestnuts and spinach and fry until the spinach wilts.
  • Add the cranberry sauce, miso paste or soy sauce, sage leaves and salt and pepper to taste. Mix well to combine, then remove from the heat and allow to cool completely.
  • Preheat the oven to 180°C fan/200°C. Line a baking tray with non-stick baking parchment. Remove the pastry from the fridge 10 minutes before assembly – this makes it easier to unroll.
  • Lay one sheet of puff pastry on the baking parchment and pile the mushroom mixture on top in the middle of the pastry in a rectangular shape, leaving a border around the edge. Ensure that it’s fairly compact but has good height.
  • Brush a little water around the pastry border, then place the other sheet of puff pastry on top. Use your hands to gently but tightly shape it around the filling, then trim any excess pastry so that you have a 2cm pastry border around the edge. Keep the trimmed pastry to one side, as we will use this later! Crimp the border of your wellington with a fork to secure the filling.
  • Use a sharp knife to cut 3 slashes across the top of the wellington, then brush all over with beaten egg. Use a star-shaped cutter to cut stars out of the excess pastry and stick them on top. Brush these with egg too. Bake in the oven for about 45 minutes until golden all over. If it is darkening too quickly, lightly cover with foil for the remainder of the cooking time.
  • To cook in the air fryer:
  • Preheat the air fryer to 200°C. Place the wellington in the air fryer for 14–16 minutes until the pastry is golden and crisp.
  • Remove from the oven or air fryer, allow to rest for about 5 minutes, then slice and serve with gluten-free vegetable gravy and veggies.

Recipes adapted from Gluten Free Christmas! (Quadrille)

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