A Comforting, Flavour-Packed Main
This Spelt Mushroom Wellington brings comfort and elegance together in one golden parcel. Layers of buttery spelt pastry wrap around a rich mushroom and herb filling, creating a meat-free centrepiece perfect for Sunday dinners, festive meals, or any cosy evening.
The spelt flour gives the pastry a nutty depth and crisp texture, balancing beautifully with the earthy mushrooms. It’s satisfying, full of umami, and a brilliant vegetarian alternative to the traditional beef Wellington.
Why This Recipe Works So Well
This dish looks impressive but is surprisingly easy to make. The filling comes together in one pan, and the pastry can be made ahead or bought ready-rolled. Using spelt adds a wholesome edge without losing that rich, flaky crust everyone loves.
It’s hearty enough to please meat-eaters, yet completely vegetarian. Serve it with roasted vegetables, gravy, or a light salad for a showstopping meal that feels both rustic and refined.
Spelt Mushroom Wellington
Description
A golden, flaky Spelt Mushroom Wellington filled with savoury mushrooms, herbs, and onions. A wholesome vegetarian main that’s perfect for holidays or special dinners.
Ingredients
Instructions
Preheat oven:
- Set to 200°C (180°C fan). Line a baking tray with parchment paper.
Cook filling:
- Heat olive oil and butter in a pan. Add onions and garlic, cook until soft.
Add mushrooms:
- Stir in chopped mushrooms, thyme, and soy sauce. Cook until most moisture evaporates (8–10 minutes).
Flavour and bind:
- Stir in parsley, mustard, and breadcrumbs. Mix well and season with salt and pepper. Let cool slightly.
Prepare pastry:
- Roll out spelt puff pastry on a floured surface. Spoon mushroom mixture into the centre and shape into a log.
Wrap and seal:
- Fold pastry over the filling, seal edges tightly, and place seam-side down on tray.
Brush and decorate:
- Brush top with beaten egg (or milk). Score lightly for design.
Bake:
- Bake for 35–40 minutes until golden and crisp. Rest for 10 minutes before slicing.
Note:
- Cooling the filling prevents soggy pastry.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 465kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 9g45%
- Cholesterol 35mg12%
- Sodium 350mg15%
- Potassium 420mg12%
- Total Carbohydrate 42g15%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven to keep pastry crisp.
- Make-Ahead: You can assemble the Wellington a day before and refrigerate until baking.
- Vegan Option: Use dairy-free butter and brush with oat milk instead of egg wash.
