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Mini wellingtons with pumpkin and mushrooms
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Mini wellingtons with pumpkin and mushrooms

Mini wellingtons with pumpkin and mushrooms
Preparation time: 60 mins

Ingredients

 (for 6 pieces):

  • 1 small hokkaido pumpkin (approx. 650 g)
  • 50 ml of water
  • 1 package of puff pastry (275 g)
  • 2.5 tablespoons of Kikkoman Naturally Brewed Soy Sauce
  • 10 g of dried mushrooms
  • 200 g of brown mushrooms
  • 100 g of onions
  • 1.5 tablespoons of olive oil

Additionally (optional):

  • 1 egg white, beaten

Preparation

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

Used products in this recipe

Preparation time: 60 mins

Ingredients

 (for 6 pieces):

  • 1 small hokkaido pumpkin (approx. 650 g)
  • 50 ml of water
  • 1 package of puff pastry (275 g)
  • 2.5 tablespoons of Kikkoman Naturally Brewed Soy Sauce
  • 10 g of dried mushrooms
  • 200 g of brown mushrooms
  • 100 g of onions
  • 1.5 tablespoons of olive oil

Additionally (optional):

  • 1 egg white, beaten