Mushroom Chestnut Wellington

• Puff Pastry(500 g)
• Mushroom(600 g)
• Chestnuts(200 g)
• Onion(1)
• Garlic(3 cloves)
• Butter(3 tbsp)
• Olive oil(1 tbsp)
• Thyme(2 tsp)
• Rosemary(1 tsp)
• Dijon Mustard(1 tbsp)
• Vegetable Stock(120 ml)
• Cream(3 tbsp)
• Salt(1¾ tsp)
• Black pepper(1 tsp)
• Eggs(1)
• Flour(1 tbsp)
• Kale(200 g)
• Lemon(1)

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, and pulse or finely chop {Mushroom} into a rough mince. Roughly chop {Chestnuts}. Strip and chop the leaves from a few sprigs to make {Thyme} and {Rosemary}.

   ~12 min

2. 2

   Heat {Olive oil} and {Butter} in a large pan over medium-high heat. Add {Onion} with half the {Salt} and cook until softened. Stir in {Garlic}, then add {Mushroom} and cook until their moisture cooks off and the mixture turns deeply savory and concentrated. Stir in {Chestnuts}, {Thyme}, {Rosemary}, {Dijon Mustard}, {Black pepper}, {Vegetable Stock}, and {Cream}. Cook until thick and almost dry, then spread the filling on a plate to cool.

   ~18 min

3. 3

   Heat the oven to 200°C. On a lightly floured surface with {Flour}, roll {Puff Pastry} into a large rectangle if needed. Spoon on the cooled filling, fold or wrap to enclose, seal the edges, and place seam-side down on a lined tray. Beat {Eggs} and brush over the pastry.

   ~10 min

4. 4

   Bake until the pastry is puffed and golden-brown and the filling is hot through.

   ~25 min

5. 5

   In the last few minutes, melt {Butter} in a pan, add {Kale}, the remaining {Salt}, and a squeeze from {Lemon}. Cook just until wilted and glossy.

   ~6 min

6. 6

   Rest the wellington briefly, then slice thickly and serve with the buttery kale on the side.

   ~4 min