2019 KEEN YOUNG COOK FINALIST: MILLIE PATES

Mushroom Wellingtons  

"I chose this recipe because it was high in nutritional value and I could show my skills of making puff pastry."

Ingredients

For the Pastry:

  • 250g strong plain white flour, plus extra

  • 1tsp fine sea salt

  • 250g butter

  • 150ml cold water

 

For the Filling:

  • 2 Large field mushrooms

  • 1 garlic clove  

  • 2tbsp olive oil

  • 300g spinach leaves

  • 100g Stilton

  • Pinch salt and pepper

 

To glaze:

  • 1 egg Salad:

  • 100g tender baby leaf salad

  • 3 tablespoons Mission Fig balsamic vinegar

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon Dijon mustard

  • Pinch salt

  • 3 tablespoons extra virgin olive oil

  • 200g dried sweetened cranberries 

Method

  1. Heat the oven to 200C.

  2. Sift the flour into the bowl and add the salt. Then roughly break the butter into small chunks, add to the bowl and rub in loosely.

  3. Make a well in the centre and pour in the water a little at a time, mixing until a firm dough is formed. Roll out and fold 3x then chill in fridge.

  4. Meanwhile, remove the stalks from the mushrooms and heat oil in pan.

  5. Then cook the garlic, mushrooms and spinach in the pan.

  6. Get pastry out and roll thinly. Then cut out 4 large circles and place 2 in the tins.

  7. Now blind bake the pastry for 10 minutes.

  8. Remove the vegetables from the pan and dry on a paper towel.

  9. Once the pastry is cooked, remove the baking beans and put back in for 5 minutes.  

  10. Chop up the Stilton and get the pastry out of the oven.

  11. Put in the spinach first, the cheese, the mushrooms and then more cheese.

  12. Finally, put the other uncooked pastry rounds on top and cook for 10-20 minutes until golden.

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