Mini Wellington with Sensational Burger

Sensational Christmas Wellington

4 servings
2 H. 30 MIN
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2 x 226g Garden Gourmet Sensational Burger
250 g chestnut mushrooms
1 small celeriac
1 carrot
50 ml (vegan) cream
1 tbsp bread crumbs
50 ml white wine
4 sprigs of flat-leaf parsley
sesame seeds
375g light puff pastry
1 small shallot
20 g (vegan) butter
250 g mixed mushrooms
1 tbsp flour
200 ml vegetable stock from 1/2 stock cube
50 ml red wine
400 g green asparagus tips
lemon zest (to taste)
optional: 1 egg (to make an egg wash)
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Finely chop the chestnut mushrooms, onion, carrot and parsley using a food processor to a fine dice.

Fry the chopped mushroom, carrot, onion mixture in a little oil. Cook for a minute while stirring, add the wine and let the mixture reduce until the moisture is reduced to almost nothing.

Add the cream to the pan and let it reduce to a thick, spreadable mixture. Stir in the parsley and season with salt, pepper and lemon zest. Remove from the pan and let cool. Peel the celeriac and cut 4 slices each about 3mm thick. Cut them to the same size as the 'burger', fry them in a little bit of oil for a few minutes and let them cool.

Briefly fry the burgers in some oil over high heat until they are slightly brown. Remove from the pan and let them cool. Preheat the oven to 200℃ and let the slices of dough thaw.

Roll out the pastry slices one at a time to about half as large the the size of the original slice. Place a slice of celeriac in the middle, sprinkle with breadcrumbs and place a burger on top.

Spread a layer of 'duxelle' (mushroom mixture) on the burger. Brush the edges of the dough with some water and fold the ends towards each other over the filling. Pinch the seams closed and place the parcel on baking paper on a baking tray. Cut stars from the 2 extra pastry.

Brush all the parcels and stars with a beaten egg or some water and sprinkle with sesame seeds. Bake them for about 10 minutes on a baking tray with baking paper until golden brown.

For the sauce: fry a finely chopped shallot in the butter until translucent and add the mushrooms (coarsely chopped). Stir in the flour and let it cook for a while. Deglaze with the red wine and let it boil for a while. Add the stock, bring to a boil and simmer for a few minutes. Cut 1 cm from the bottom of the asparagus and cook them until crispy (about 4 minutes). Drain and season with salt and pepper. Serve the wellingtons with the sauce, asparagus and stars.

Nutritional Information
Typical values
Per Serving
547.2 Kilocalories
28.2 grams
46.5 grams
26.3 grams
The recipe is made with