Mushrooms are topped with Stilton and encased in puff pastry in this easy and delicious veggie dish. Perfect as a veggie alternative to a special Sunday roast.
- 500g butter puff pastry
- 4 field mushrooms, stalks removed
- 1 garlic clove
- 400g spinach, washed
- 1 tbsp. fresh thyme leaves
- 150g Stilton, sliced into 8 slices
- 1 egg
- Black pepper
Mince the garlic clove. Heat a drop of oil in a large frying pan. Add the mushrooms and fry on either side for 5 minutes, then drain on kitchen paper, patting them dry.
Add a little more oil to the pan along with the garlic. Fry for a minute, then add the spinach and cook until wilted. Drain and remove as much water as you possibly can. Keep squeezing and squeezing until no more water comes out.
Roll out the pastry, scatter with thyme, then fold in half and roll out to enclose. Roll to a thickness of about 3-4mm. Cut into 8 circles, 4 circles around 5cm wider than the mushrooms and 4 about 10cm wider than the mushrooms.
To prepare, arrange the smaller circles of pastry on a baking tray. Top each with 1/4 of the spinach, 1 slice of Stilton, 1 mushroom, then the remaining slices of Stilton. Top with the larger pastry circles. Brush the edges of the pastry with egg to seal, then use your hand to remove excess air, pressing the pastry down around the filling.
Make the wellingtons pretty by twisting and pinching the edges, or by pressing with the tines of a fork. Brush with egg and bake for 40 minutes at 180C or until golden and the pastry risen.