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This recipe is intermediate

Sausage and Oyster Mushroom Wellington

30 minutes Cook time 20 minutes Prep time 4 servings


Flavoured mustard


In The Oven

  1. Combine mustard and sage leaves in a bowl. Set aside.
  2. Use a chef’s knife to finely chop mushrooms, removing stems if too woody.
  3. In a hot skillet set over high heat, dry-sauté (without using oil or butter) mushrooms for a few minutes and set aside.
  4. Thread sausages onto wooden skewers so sausages remain straight while cooking. Heat oil in a skillet set over high heat and brown sausages on all sides. Remove and season generously. Remove wooden skewers.
  5. Arrange half-sheets of brick pastry lengthwise, facing you. Brush with flavoured mustard, leaving a 1-in. (3-cm) strip without mustard at one end. Spread mushrooms onto pastry. Place sausages at bottom of half-sheets of brick pastry and roll up.
  6. Place oven rack in middle position and preheat oven to 410°F (210°C).
  7. Arrange each sausage roll on a rectangle of puff pastry. Roll up Wellingtons, leaving both sides of roll open.
  8. Place sausage Wellingtons on a baking sheet lined with parchment paper or a silicone mat. Brush Wellingtons with egg yolk.
  9. Bake for 20 minutes, or until puff pastry is golden and crispy.

Nutritional value (per serving)

  • 740 calories
  • 18 g of proteins
  • 46 g of fat
  • 67 g of carbohydrates
  • 3 g of fibres
  • 4 g of sugar
  • 1867 mg of sodium
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