Mushroom Apple and Chestnut Wellington
Pane-bistecca
Everyone knows Wellington, we call it fillet in dough. This mushroom, apple and chestnut Wellington is baked without the fillet, but with lots of vegetables and fine ingredients.
Especially in winter, you can conjure up a lot with chestnuts, apples and mushrooms, plus I’ve mixed spinach for a little green color, cranberries for red color, bacon for a little crispy taste and used puff pastry for wrapping.
I served this Wellington on my birthday, and it tasted great!
Especially in winter, you can conjure up a lot with chestnuts, apples and mushrooms, plus I’ve mixed spinach for a little green color, cranberries for red color, bacon for a little crispy taste and used puff pastry for wrapping.
I served this Wellington on my birthday, and it tasted great!
Ingredients
20 g dried Porcini Mushrooms
700 g mixed Mushrooms, chopped
2 red Onions, chopped
4 cloves of Garlic, chopped
150 g Spinach
6 slices of Bacon, chopped
200 g cooked Chestnuts, chopped
50 g Cranberrys, chopped
2 sprigs of Rosemary, chopped
Salt and Pepper
Chili Flakes
Paprika
2 tbsp Olive Oil
1 rectangular Puff Pastry
1 Egg yolk for coating
Instructions
1
Step 1
Soak the dried porcini mushrooms in 100 ml warm water, then cut them up with scissors.
2
Step 2
Fry the chopped bacon with the onions and garlic. Add the chopped rosemary.
3
Step 3
Add the mushrooms and the porcini mushrooms with the soaking water, season well and fry until soft.
4
Step 4
Add the spinach as soon as it falls apart and mix in the chestnuts and cranberries. Simmer for approx. 10 minutes, then leave to cool. If there is any liquid left in the pan, drain it off.
5
Step 5
Place the rolled-out puff pastry with the baking paper in a gratin dish. Place the filling in the middle, like a sausage. Then fold the ends of the puff pastry over the filling on both sides, then fold the long sides over the filling.
6
Step 6
Brush with the egg yolk and bake in the oven at 180 C for 40 minutes.
Notes
This Wellington is great with game, beef and turkey. Here is Marisa’ Beef in Dough, and here the Salmon Fillet in Puff Pastry, or the Pork Fillet in Puff Pastry with different fillings, and Lamb fillet in Puff Pastry.
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