Mushroom Wellington
Serves 4
Method: V, GF/VG if made with GF/vegan pastry


3 medium portabello or flat mushrooms
3 large onions, peeled and sliced
100g baby spinach, washed
1 tsp thyme leaves (fresh are best) or 1/2 tsp dried thyme or mixed herbs (optional)
1/2 tin of chickpeas, drained
1 pack of ready rolled puff pastry
1 tbsp dijon mustard
1/2 tsp salt
The juice of half a lemon
Freshly ground black pepper

Recommended AGA Cookware:

AGA Portmerion Baking Tray - half size

AGA Portmerion Large Baking Tray to make two or three to serve a crowd


Cook the mushrooms on a baking tray, sprinkled with salt and pepper, in the AGA roasting oven on the first or second set of runners for 10 mins.

Heat 1 - 2 tbsp olive oil in a pan on the simmering plate, add the onions and cook gently for 15 - 20 mins until soft.

This can also be done on the floor of the roasting oven where it will take 10 mins.

As the onions and mushrooms are cooked, set aside to cool. Put the mushrooms on to a piece of kitchen paper
to drain.

Tip the onions out of the pan into a bowl and mix with the chickpeas, thyme and season with the lemon juice, salt
and pepper.

Cook the spinach in a pan on the boiling plate for a few minutes, stirring occasionally.

Set aside to cool and drain on a piece of kitchen paper or squeeze out any remaining liquid out. Chop roughly and add to the onion mixture.


It is best if the filling is completely cold when the wellington is assembled.

Roll out the pastry to approx 40cm x 30cms. Cut a strip 5cm x 30cm off the short side and set aside. Lay pastry
sheet on a baking tray, the sides of the pastry overlapping the edges.

Put half of the onion and chickpea mixture on to the middle third of the pastry, leaving a 3cm border at the top
and bottom. Lay the cooked, cooled mushrooms on top, spread over the Dijon mustard then top with the remaining
filling mixture.

Fold the pastry into the centre and fold together to make a seam. Turn over so the seam is underneath and tuck the
ends under. Use a sharp knife to slice the reserved strip into 5mm slices and arrange in criss cross pattern to make
a lattice topping.

Brush with a little beaten egg and milk (or vegan alternative).

Bake in the AGA roasting oven, on the grid shelf on the floor for 30 - 40 mins until the pastry is crisp and golden
brown. Insert the cold plain shelf if the pastry browns on the top before the filling is hot inside.

Test by inserting a skewer. Serve hot or warm with vegetables or salad.
Freezes well both uncooked and cooked.

Bake from frozen as above for 10 - 15 mins longer. 

Essential tip:

Many ready made pastries are suitable for vegans, check the contents on the packaging.

For a vegan ‘egg wash’, mix a tbsp of the chickpea water with 1 tbsp of plant based milk and a tsp olive oil.