Always vegetarian, often vegan

Wellington with pumpkin and mushrooms

Delicious puff pastry, filled with spicy pumpkin puree, mushrooms and seeds. A beautiful but especially delicious dish for when you want to serve a festive vegetarian main course.

Wellington with pumpkin and mushrooms

This wellington is filled with roasted pumpkin, surrounded with seeds and a duxelle of mushrooms and shallots. If you want to put a nice dish on the table, this wellington is highly recommended.
Voorbereiding 45 minutes
Bereiding 1 hour 30 minutes
Totale tijd 2 hours 15 minutes
Course: Mains
Cuisine: British
Keyword: mushrooms, Puff pastry, pumpkin
Porties: 4


  • 1 sheet puff pastry
  • 1/2 pumpkin
  • 250 g chestnut mushrooms
  • 2 shallots
  • 1 clove of garlic
  • 1 cm fresh grated gingerroot (optional
  • 4 tablespoons mixed seeds, we used chia seeds, lineseeds and pumpkin seeds
  • 3 tablespoons fresh rosemary
  • 1 egg yolk
  • olive oil, pepper, salt


  • Preheat the oven to 200 degrees.
  • Remove the seeds from the pumpkin. Peel a clove of garlic and place it in the cavity of the pumpkin. Cover the pumpkin with a tablespoon of olive oil, add the fresh rosemary and possibly the ginger and roast the pumpkin in the oven for about 30 minutes. Prick with a fork to see if the pumpkin is cooked. The fork must fit easily. Remove the cooked pumpkin from the oven, remove the rosemary.
  • Puree the pumpkin with the ginger and garlic until the puree is completely fine. Let the puree cool.
  • Take a piece of plastic wrap and place it on the counter. Now scoop the pumpkin puree onto the foil, wrap the foil around it and form a pumpkin roll. Make the roll as round as possible, close the ends of the foil and place the roll in the freezer for at least 1.5 hours. Can also be done a few days before you need it.
  • Fruit the finely chopped shallots in a tablespoon of olive oil and add the finely chopped mushrooms. Season with salt and pepper. Simmer until the mushrooms have released all their moisture and most of the moisture has evaporated.
  • Preheat the oven at 180 degrees Celcius
  • Now roll out the sheet of puff pastry on a baking tray with baking paper. Begin to place a layer of mushroom mixture on the center of the sheet. Cover this again with a thin layer of mixed seeds. Now place the roll of pumpkin puree (without foil) on top of the seeds, cover the roll on the other side with seeds as well and finish with a layer of mushroom mixture. Now roll up the puff pastry and make sure the wellington is closed on all sides. Now brush the wellington with the beaten egg yolk.
  • Bake the wellington in the oven for 30 minutes. When the puff pastry is completely cooked, the wellington is ready.
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