This makes a fabulous Sunday lunch, especially when served with my vegetarian gravy. This version feeds 4 but you can easily double it up to 8 and make 2 ! Its easier to make all the filling the day before you need it and just assemble on the day. The main reason s that you want all the ingredients to be cold so that they don’t melt the pastry. But make sure that they are not fridge cold before they go into the pastry
1 butternut (or other) small squash, if you can only get a big one cut it in half and use the other half for another dish or soup perhaps !
1 tsp chilli powder
0,5 tsp ground cinnamon
1 tsp ground coriander
1 sprig of rosemary – leaves chopped
1 red onion
2 springs tarragon
50g cooked chestnuts
1 slice sourdough
2 cloves garlic
zest of a lemon
125g portobellini mushrooms
100g baby spinach
20g pine nuts
1 ready rolled sheet of puff pastry
1 egg and a little milk
For the squash – heat the oven to 180c fan/200 non fan. Put the squash (sliced in half and deseeded) in a deep baking tray, sprinkle on the chilli, cinnamon and coriander, then add a dash of olive oil. Put in the oven and roast for around 1 hour it may need more – until the squash is soft but not mushy – cover with foil if it starts to brown too much. When it is cooked, let it cool then break into small chunks and discard the skin. Refrigerate over night
For the onion mixture – heat a frying pan, and add some olive oil, then fry the onions until they are soft. Break up the chestnuts into small pieces and add to the pan. Toast the sourdough in a toaster, then rub with a cut slice of garlic, break into small pieces and add to the onion and chestnuts. Turn of the heat and season to taste and add the lemon zest. Put into a plastic container and refrigerate over night.
Make the duxelle – chop the mushrooms into small pieces. Heat a frying pan and add a little olive oil, add 1 clove of chopped garlic then add the mushrooms and sweat until they are soft and dry and not releasing any more water, add the tarragon leaves and cook for 5 minutes longer. Tip into a mini blender and whiz until they are chopped fine. Refrigerate over night.
For the spinach – bring a large pan of salted water to the boil, add the spinach and cook for around 5 minutes until soft – squeeze out as much water as you can. Chop up the remaining garlic (using the piece that you rubbed the bread with) fry in a little olive oil until soft, add the pine nuts and currants, fry until light brown. Add the spinach and season to taste. Turn off the heat and refrigerate overnight.
The next day – assemble your Wellington.
Roll out the pastry sheet, leaving it on the paper. Spread your duxelle evenly over half of the pastry, leaving a border of 2 cm around the edges of the pastry (see picture). Mix the spinach mixture, the onion mixture and the squash together. Put it on top of the mushroom mixture in a log shape on one side. Brush the border of the pastry with beaten egg, You are now going to roll the log over onto the exposed piece of pastry to form a log covered in pastry – making sure that the join is underneath the log and that you have folded the ends in before rolling the log. Brush the pastry with the remaining egg wash.
Heat the oven to 180c fan/200c non fan and bake your Wellington for 45 minutes until puffed up and golden brown. Serve with gravy.