

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:
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250g strong plain white flour, plus extra
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1tsp fine sea salt
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250g butter
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150ml cold water
For the Filling:
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2 Large field mushrooms
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1 garlic clove
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2tbsp olive oil
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300g spinach leaves
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100g Stilton
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Pinch salt and pepper
To glaze:
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1 egg Salad:
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100g tender baby leaf salad
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3 tablespoons Mission Fig balsamic vinegar
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1/4 teaspoon ground black pepper
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1/2 teaspoon Dijon mustard
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Pinch salt
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3 tablespoons extra virgin olive oil
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200g dried sweetened cranberries
Method
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Heat the oven to 200C.
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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.
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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.
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Meanwhile, remove the stalks from the mushrooms and heat oil in pan.
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Then cook the garlic, mushrooms and spinach in the pan.
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Get pastry out and roll thinly. Then cut out 4 large circles and place 2 in the tins.
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Now blind bake the pastry for 10 minutes.
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Remove the vegetables from the pan and dry on a paper towel.
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Once the pastry is cooked, remove the baking beans and put back in for 5 minutes.
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Chop up the Stilton and get the pastry out of the oven.
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Put in the spinach first, the cheese, the mushrooms and then more cheese.
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Finally, put the other uncooked pastry rounds on top and cook for 10-20 minutes until golden.