Mushroom & Kumara Wellington

The perfect show-stopping centrepiece for your festive feast. Impress your whānau with this hearty and flaky Wellington

Tips & Tricks

Take your Wellington to the next level by adding 2 tsp of Pams Crushed Garlic and a small handful of chopped fresh thyme to the mix.
Add a tablespoon of Pams Soy Sauce to the veggie mixture for extra depth of flavour.

Place the chopped kūmara and 4 mushrooms on a large baking tray, drizzle with oil, season with salt & pepper and place in the oven at 200°C. Remove the mushrooms after 10 minutes and set aside to cool. Continue roasting the kūmara for an extra 10 – 15 minutes until golden and completely cooked through. Remove and set aside to cool before roughly mashing.
Add a splash of oil to a large fry pan over medium heat. Sauté the red onion until soft & translucent then roughly chop the remaining uncooked mushrooms and add to the pan. Continue to cook until soft. Add the tin of lentils and gently mash with the back of a spoon until warmed through.
Add the smashed kūmara and the wholegrain mustard to the lentil mix and stir to combine.
On a large piece of baking paper, join together two whole pieces of pastry. Cut the third piece in half and join to the top of your rectangle to create a large square that fits onto your baking tray.
Spread the kūmara mix onto the pastry sheet, leaving a small border around the edge of the pastry. Place the remaining mushrooms in a row, stem side up, on top of the kūmara mix. Roll the pastry over top of the mushrooms until you have a log. Press down to seal the edges and roll the log over so that the seam is on the bottom.
Brush with some milk, or egg wash, and bake at 200°C for 20-25 minutes until pastry is golden.