Wellington Roll with Mushrooms and Cheese

Wellington Roll with Mushrooms and Cheese

45 min
Medium
1 serv.
290 g / 1 serv.

Rating

Average rating:—

Description

Savory puff pastry roll filled with mushrooms, onion and cheese. A simple meatless version of the famous Wellington.

  1. Preheat the oven to 200°C.
  2. Slice the mushrooms and finely dice the onion.
  3. Heat sunflower oil in a pan and sauté the onion until translucent.
  4. Add mushrooms, thyme, salt and pepper. Cook over high heat until the liquid evaporates and the mushrooms are golden. Let cool.
  5. Grate cheese on a coarse grater.
  6. Roll out the puff pastry on a floured surface into a rectangle 3-4 mm thick.
  7. Spread the cooled mushroom filling over the pastry, leaving a 2 cm border.
  8. Sprinkle the grated cheese on top.
  9. Roll the pastry into a tight log and seal the edges.
  10. Place the roll seam-side down on a baking sheet lined with parchment paper.
  11. Brush the roll with beaten egg yolk.
  12. Make several diagonal slashes on top with a sharp knife to release steam.
  13. Bake for 20-25 minutes until golden brown.
  14. Remove from the oven and let rest for 5-7 minutes before slicing.
519
179 kcal / 100 g
kcal
18.0 g
6.2 g / 100 g
Protein
41.4 g
14.3 g / 100 g
Carbohydrates
31.3 g
10.8 g / 100 g
Fats