- 2 sheets Puff pastry
- 2 tbsp oil
- 4 brown onions, quartered
- 500 grams fresh brown mushrooms
- 2 tbsp fresh tarragon
- 4 tbsp soy sauce
- 320 grams Cashews
- 320 grams almonds
- 175 grams breadcrumbs
- 1 tbsp Nut Milk, for glazing pastry
1h 45minPreparation 1h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1. Quarter onions and garlic 5 secs/speed 5
2. Add 1tbs olive oil and cook for 18mins/120/ . Remove the measuring cup during cooking.
(You want the onions to really brown in this step. Option: cook onions and garlic in a frying pan, this will allow them to brown more.)
3. Remove onions and set aside.
4.Chop mushrooms for 10 secs/speed 3.5. (You may need to do this in batches, depending on the size of the mushrooms you're using)
5. Cook the mushrooms, 1/2 the tarragon and 1tbs oil for 10 mins/120/1.5. You will need to poke/stir it throughout to ensure all the mushrooms are being cooked evenly.
6. Add 4 tbs soy sauce and cook for a further 5 mins/120/1.5.
7. Remove mushroom mixture and add it to the onions.
8. Place cashews and almonds in and chop 30 secs/speed 10.
9. Add mushroom & onion mistures back into and mix for 1 min/speed 4.
10. Empty contents of Thermomix into a large mixing bowl. Add the breadcrumbs, remaining tarragon & season to taste. Mix well and shape mixture into 2 wellington shapes.
11. Place the mixture onto the puff pastry sheets. Make diagonal cuts at an angle from the left hand corner, towards the filling and work your way down the length of the pastry. Repeat on the other side, this time starting at the top right hand corner.
12. Fold the end pieces in first, then fold strips towards the middle, alternating from the left and right sides - this should create a plait-like look.
13. Glaze with some nut milk (or egg for a non-vegan option).
14. Cook the Wellingtons in a 220 degree oven for 35-45 minutes or until the pastry is golden and crispy.
*Option - make one wellington and freeze mixture to make another at a later date*
This recipe makes a lot of mixture and freezes well.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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