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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 2 tablespoons butter, divided
  • ½ cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 pound sliced mushroom
  • ½ teaspoon sea salt
  • 1 pound cubed butternut squash
  • 1 cup shredded Parmesan
  • 2 tablespoons chopped parsley
  • Flour for dusting
  • 1 (8-ounce) puff pastry sheet
  • 1 egg
  • ½ teaspoon water

Instructions

  • Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  • Melt 1 tablespoon butter over a medium heat in a saute pan.
  • Add the ½ cup onion and cook onions over a medium-low heat until they begin to sweat. About 10 minutes. Add 3 cloves of garlic. Cook for 1 minute.
  • Add 1 pound of mushrooms and ½ teaspoon sea salt, cook mushrooms over a medium heat until they have fully browned. About 10 minutes. Then set aside.
  • Add remaining 1 tablespoon of butter to the pan and melt over medium heat. Add 1 pound butternut squash and saute for 5 minutes.
  • Add all previous ingredients to a mixing bowl and combine with 1 cup parmesan cheese and 2 tablespoon parsley. Mix ingredients until combined.
  • Flour your work surface for rolling out dough.
  • Place the 8-ounce puff pastry sheet on the floured surface and roll the dough out to at least 12-inches by 10-inches.
  • Spoon the mushroom and butter mixture onto the center of the dough, creating a loaf with the mixture that is parallel to the longer 12-inch side of the dough. Take one 10-inch side and lift it up and over the mushroom butternut mixture, pressing it down around the sides to the shape of the loaf. Repeat on the other side.
  • Beat 1 egg with ½ teaspoon of water.
  • Brush the 2 ends of dough covering the mixture with the egg, fully coating the part in contact with the mixture and the sides. Now fold the 2 sides of remaining dough over on top of each other to seal in the mushroom butternut mix.
  • Carefully flip over the wellington and using the dull side of a butter knife, cut the dough in a criss-cross pattern from side to side. Do not cut through the dough.
  • Brush the welling with the remaining egg wash to fully coat.
  • Transfer it to the lined baking sheet and bake for 30 minutes, until the pastry is golden brown. Remove from the oven and let cool for 10 minutes before serving.
  • Enjoy!

Nutrition

Serving: 4g