Walnut Adjika Mushroom & Chestnut Wellington

Lana Suhova
2 days ago
2 min read

Wellington is typically “special-occasion complicated,” but this version is gloriously doable thanks to ready-rolled puff pastry and a short list of ingredients. Walnut Adjika is the flavour engine - nutty, aromatic and gently warming - so you need fewer extras. It deepens the savoury notes of mushrooms and roasted chestnuts and turns the leek mixture into something that tastes like it’s been cooked down for hours. Pair it with a quick pan gravy, or just a spoon of adjika and some cranberry sauce.

Ingredients (serves 6)

2 tbsp olive oil + a knob of butter (or more oil)
2 large leeks, sliced and well-rinsed
500 g mushrooms (chestnut/wild mix), finely chopped
180 g vac-packed roasted chestnuts, roughly chopped
2 heaped tbsp Walnut Adjika
1 tsp soy sauce (optional umami boost)
1 sheet ready-rolled puff pastry (375 g)
1 egg, beaten (or milk for glaze)
1 tbsp breadcrumbs (to catch juices)
Parsley or thyme, chopped (optional)

Adjika is well-seasoned - add extra salt only after tasting.

Method

Cook the leeks: Heat oil/butter in a wide pan. Cook leeks with a splash of water for 8–10 minutes until silky.
Add mushrooms: Increase heat; sauté mushrooms until they release liquid and start to caramelise (8–10 minutes).
Flavour: Stir in Walnut Adjika, chestnuts and soy (if using). Cook 1 minute. Taste and adjust. Cool completely (10–15 minutes; spread on a plate to speed this up).
Assemble: Heat oven to 200°C (fan 180°C). Unroll pastry on its paper. Sprinkle a line of breadcrumbs down the centre. Pile the cooled filling on top in a log, leaving clear edges. Fold pastry over to enclose and seal, place seam-side down on a parchment-lined tray. Score gently.
Glaze & bake: Brush with egg or milk; bake 30–35 minutes until puffed and deeply golden. Rest 10 minutes before slicing.

Make-ahead & freezing

Filling can be made 48 hours ahead and chilled.
Assemble and freeze (unbaked) up to 1 month. Bake from frozen at 190°C fan, adding 10–12 minutes.