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Butternut Squash And Wild Mushroom Wellington In Puff Pastry – Party Appetizer Recipe

Butternut squash and wild mushroom Wellington wraps roasted squash, browned mushrooms, and goat cheese in crisp puff pastry. Shape the filling into two logs, bake until deeply golden, and slice into party-ready pieces.
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Prep Time 30 minutes
Cook Time 1 hour 8 minutes
Resting 10 minutes
Total Time 1 hour 48 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 lb butternut squash peeled, seeded, cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 12 oz wild mushroom blend finely chopped
  • 1 shallot medium, finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cloves garlic minced
  • 1 tsp thyme fresh leaves
  • 0.33 cup panko
  • 3 oz goat cheese crumbled
For the pastry
  • 1 package (17.3 oz) puff pastry frozen, 2 sheets, thawed
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 12-inch skillet
  • 1 rimmed baking sheet

Method
 

Roast the squash
  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Toss the squash with the olive oil.
  3. Spread the squash in a single layer on the baking sheet and roast for 20–25 minutes, until tender and lightly browned.
  4. Cool the squash to room temperature.
Cook the filling
  1. Melt the butter in a 12-inch skillet over medium-high heat.
  2. Add the mushrooms, shallot, salt, and pepper, and cook for 10–12 minutes, stirring often, until the liquid has evaporated and the mushrooms are browned.
  3. Stir in the garlic and thyme and cook for 30 seconds.
  4. Stir in the panko, transfer the mixture to a shallow bowl, and cool completely.
  5. Gently fold the cooled squash and goat cheese into the mushroom mixture.
Assemble and bake
  1. Reduce the oven temperature to 400°F and line a rimmed baking sheet with fresh parchment paper.
  2. Beat the egg and water together in a small bowl.
  3. Unfold each pastry sheet on a work surface.
  4. Divide the filling between the pastry sheets, shaping a 12-inch-long log down the center of each.
  5. Brush one long edge of each sheet with egg wash.
  6. Fold the opposite edge over the filling, overlap and press to seal, then tuck the ends under.
  7. Transfer the logs seam-side down to the baking sheet.
  8. Cut 5 shallow vents across the top of each log.
  9. Brush the tops with the remaining egg wash.
  10. Bake for 30–35 minutes, until the pastry is deeply golden and crisp.
  11. Rest the Wellingtons for 10 minutes before slicing each into 6 pieces.

Notes

For the best texture, cool the mushroom mixture completely before folding in the squash and goat cheese. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked slices for up to 2 months. For a gluten-free option, use gluten-free puff pastry and panko.