Mini wellingtons with pumpkin and mushrooms

Total time60 mins

60 minspreparation time

Ingredients

6 portion(s)

small hokkaido pumpkin (approx. 650 g)

50 ml

water

package of puff pastry (275 g)

2 ½ tbsp

Kikkoman Naturally Brewed Soy Sauce

10 g

dried mushrooms

200 g

brown mushrooms

100 g

onions

1 ½ tbsp

olive oil

Additionally (optional)

egg white, beaten

Preparation

Step 1

Cut the pumpkin into 2 halves and hollow it out. Divide each half into 3 parts, then put it into a frying pan and stew it with 50 ml of water and 1.5 tablespoons of soy sauce. Cool down afterwards.

Step 2

Finely chop the onion and fry it in olive oil. When it is browned, add diced mushrooms and 1 tablespoon of soy sauce. Fry it all together for a few minutes.

Step 3

Meanwhile, boil the dried mushrooms in water. When they are soft, get them out and chop them finely. Add them to the previously prepared mushrooms and onions.

Step 4

Divide the puff pastry into 6 equal rectangles. In the centre of each of them, place the mushroom filling and a piece of pumpkin. Cover it with the remaining dough. Brush with the egg white.

Step 5

Bake it in an oven preheated to 190 degrees until golden brown for about 18-25 minutes.

Recipe-ID: 932

Recipe as PDF

Download PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!

Featured product in this recipe