Easter lunch recipes

Food to celebrate

Mini mushroom Wellingtons

By Henry Firth and Ian Theasby from BOSH! Serves4 | Prep25 mins | Cook45 mins

FOR THE ROAST MUSHROOMS

4 large chestnut mushrooms
salt and pepper, to taste
olive oil
1 garlic clove

FOR THE FILLING

1 small red onion
150g (1½ cups) chestnut mushrooms
2 sprigs of rosemary
30ml (2 tbsp) white wine
200g (1⅓ cups) vacuum packed chestnuts
1 slice of wholemeal bread (about 50g)
50g (½ cup) pecans
1 garlic clove
salt and pepper, to taste
3 sprigs of fresh thyme

FOR THE PASTRY

6 sheets of filo (phyllo) pastry low-fat cooking oil spray

1 Prepare the four large chestnut mushrooms. Preheat the oven to 180°C/ Gas Mark 4. Grate a large garlic clove into a bowl, add a pinch of salt and pepper, a drizzle of oil and stir together. Place the mushrooms facing up on a lined baking tray. Rub the garlic paste into the gills of the mushrooms. Put the mushrooms in the oven and bake for 10-12 minutes. Remove the tray from the oven and set the mushrooms to one side.

2 While the mushrooms are cooking, prepare the filling. Peel and halve the red onion. Peel the garlic cloves. Put the red onion, garlic and 150g (1½ cups) of chestnut mushrooms in a food processor and blitz into a fine mince. Remove from the processor and put to one side.

3 Put the chestnuts, pecans and bread in the food processor and blitz to form a textured filling and set aside. Remove the leaves from one sprig of rosemary, two sprigs of fresh thyme and finely slice.

4 Now, cook the filling. Warm a tsp of olive oil in a frying pan over a medium heat. If the onion and mushroom mixture has released excess juice, drain the liquid quickly in a sieve. Add the mixture to the pan with a pinch of salt and stir for 4-5 minutes. Add the thyme and rosemary and stir for 1 minute. Add the white wine to the pan and stir for 3-4 minutes. Take the pan off the heat. Add the chestnut, pecan and bread mixture to the pan and fold it into the rest of the ingredients to form a thick ball of filling. Taste and season to perfection with salt and pepper.

5 Now, build your Wellington parcels.

Cut the pastry sheets in half so you have eight squares. Lay the sheets out so they are overlapping at different angles to form stars. Divide the filling into eight equal pieces, roll one of the pieces into a ball, place one ball in the centre of the pastry star and press it to form a 1cm (½in) thick disk. Take one of the large