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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
- 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.
- 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.
- 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.
- 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.
- 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
