Method
1. Make the walnut pâté:Heat olive oil in a pan, sauté onion and garlic until softened.
In a food processor, combine sautéed onion and garlic, Opies Pickled Walnuts, walnuts, thyme, soy sauce, and breadcrumbs. Pulse until mixture is finely chopped but still textured. Season with salt and pepper.
2. Cook the mushrooms:
In the same pan, heat olive oil and sauté onion, garlic, and mushrooms with thyme until all moisture evaporates and mixture is nicely browned. Let cool.
3. Assemble the Wellington:
Roll out puff pastry on a floured surface. Spread the mushroom mixture evenly over the center, leaving a border. Top with walnut pâté.
4. Fold and seal:
Fold pastry over the filling to enclose completely, sealing edges with a little water. Trim any excess pastry.
5. Glaze and bake:
Place Wellington seam-side down on a baking sheet lined with parchment. Brush with beaten egg or plant milk.
Bake at 200°C (180°C fan) / 400°F for 25–30 minutes or until golden and crisp.
6. Serve:
Let rest for 5 minutes before slicing. Serve with roasted vegetables and festive gravy.
Tip
This wellington would also work perfectly with Turkey Mince!Ingredients
For the Walnut Pâté:
• 150g Opies Pickled Walnuts, finely chopped
• 150g walnuts (raw or toasted)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tbsp soy sauce or tamari
• 2 tbsp breadcrumbs
• Salt and pepper, to taste
For the Wellington:
• 1 sheet ready-rolled puff pastry (about 320g)
• 200g mushrooms, finely chopped
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1 egg, beaten (for glazing; use plant-based milk for vegan version)
• Flour, for dusting
