less than 30 mins
30 mins to 1 hour
By Matt Tebbutt
From Saturday Kitchen
For the Wellington
- 1 tbsp olive oil
- 3 onions, chopped
- 3 tbsp balsamic vinegar
- 2 tbsp red wine vinegar
- 1 tbsp chopped fresh thyme
- 1 garlic clove, finely chopped
- 1 bay leaf
- 6 Portobello mushrooms, chopped
- 1 handful shiitake mushrooms
- 1 handful oyster mushrooms
- 50g/1¾oz baby spinach
- 500g/1lb 2oz puff pastry
- plain flour, for dusting
- 12 slices Parma ham
- 200g/7oz barrel-aged feta, cut into small pieces
- 2 free-range eggs, beaten
- handful watercress, to garnish
For the three cheese sauce
- 200ml/7fl oz white wine
- 1 garlic clove, crushed
- 150ml/5fl oz double cream
- 250g/9oz Comté cheese, grated
- 250g/9oz Gruyère cheese, grated
- 100g/3½oz emmental cheese, grated
- splash sweet wine
To make the Wellington, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
Heat the oil in a frying pan and caramelise the onions for 30 minutes until golden. Add the balsamic vinegar, red wine vinegar, thyme, garlic and bay leaf and cook for another 10 minutes. Meanwhile, fry the mushrooms in a separate frying pan for 10 minutes and then mix together with the onions. Stir in the baby spinach leaves until wilted. Leave to cool.
Roll out the pastry on a lightly floured work surface into a rectangle 25x20cm. Lay the Parma ham all over the pastry. Place the mushroom mixture down the centre of the pastry and dot the feta over the top. Wrap and seal the pastry around the filling, using some egg to seal the edges. Glaze all over with the egg, transfer to the baking tray and bake for 20–30 minutes or until golden.
To make the three cheese sauce, boil the white wine and garlic for 3–5 minutes in the saucepan. Pour in the cream and bring to the boil. Gradually add the cheeses to the mixture and stir in the sweet wine. Cook until the cheeses have melted and a smooth sauce is formed.
Cut the Wellington into slices and place on warmed plates with the cheese sauce on the side. Garnish with watercress and serve immediately.