Mini Mushroom Wellingtons

Mini Mushroom Wellingtons

These Mini mushroom wellingtons serve a punch with the mushroom, garlic and blue cheese really adding a lot of flavour to this pastry. The sesame seeds add a nice bit of texture with the filling being gooey and soft. Perfect soakage after a few drinks!


  • 50g Mushrooms, peeled and diced
  • Handful of Spinach, rinsed and diced
  • 1 Garlic clove, peeled and diced
  • 10g Stilton cheese
  • 150g Prepacked Puff Pastry
  • 1 tbsp Sesame seeds
  • 1 Egg


  1. Preheat the oven to 200 degrees.
  2. Fry the mushrooms, garlic and spinach for approx 10 mins until brown and reduced.
  3. Roll out the puff pastry to the thickness of 2-3mm approx.
  4. Cut into the desired rectangle sizes and spoon the mixture onto half of these leaving the edges clear.
  5. Top off with some crumbled Stilton cheese.
  6. Beat the egg and brush the edges of the filled pastry.
  7. Place the remaining rectangles on top of the filled pastry and using a fork press down the edges.
  8. Pierce the top of the pastry using a fork and brush over the egg yolk.
  9. Sprinkle over sesame seeds and pop into the oven approx 25 mins until golden.

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