Mushroom wellington with chestnuts and truffle brie recipe

"Chop two-thirds of the mushrooms, with some smaller and some chunkier. Blitz the remaining third in a food processor until very finely chopped. Mix all the mushrooms together in a large bowl. Melt a third of the butter in a large frying pan. Add a third of the mushrooms, a good pinch of salt and fry over a high heat for 4-5 minutes or until golden. Tip into a clean bowl and repeat twice more."

"Heat the oil in the same pan, fry the leeks over a medium heat for 7 minutes. Add the garlic and cook for 2 minutes. Add the breadcrumbs to the mushroom bowl with the leeks, garlic, thyme, two of the beaten eggs, cheese, chestnuts, vinegar, 1 teaspoon salt and 20 twists of black pepper. Mix everything together. Blitz one-third in a food processor until you have a thick paste then mix back in."

Prep 1 hour, cook 1 hour 20 minutes, serves eight. The filling combines mixed exotic mushrooms, truffle brie, chestnuts, sourdough breadcrumbs, leeks, garlic, thyme, beaten eggs and cider vinegar for a rich, savoury centre. Mushrooms are partly chopped and partly blitzed, fried in thirds with butter, then mixed with sautéed leeks, garlic and breadcrumbs. Two beaten eggs bind the mixture and one egg is reserved for glazing. One-third of the filling is blitzed to a paste and folded back in for texture. The mixture is shaped on ready-rolled puff pastry, sealed, glazed and baked. Suggested pairing: Central Otago Pinot Noir.

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