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Maille Vegan Christmas Wellington

Maille Vegan Christmas Wellington

Main, Main Course, Occasion, Vegetables, Vegetarian -


  • 3 large portobello mushrooms
  • 1 tbsp of olive oil
  • 1 onion, finely chopped
  • 1 leek, thinly sliced,
  • 2 garlic cloves, peeled and finely diced
  • 1 sprig of thyme, chopped
  • 180g roasted chestnuts, finely chopped
  • 180g pecans, finely chopped
  • 100g fresh spinach
  • 1 tbsp Maille Wholegrain Mustard or Maille Wholegrain Mustard with Chardonnay Wine
  • Ready-made vegan puff pastry
  • 1 tbsp Maille Dijon Mustard or Maille Dijon Originale Mustard with White Wine
  • Soy milk, for glazing


  1. Sear 3 portobello mushrooms in a pan with a tablespoon of oil for approx 5 minutes then set aside. In the same pan, add 1 chopped leek and 1 diced onion along with minced garlic and a pinch of chopped thyme. Once the onion and leeks are softened, add the spinach, pecans and chestnuts. Stir until the spinach has wilted.
  2. Next, take 1 tablespoon of Maille Wholegrain mustard and stir through the mixture and take the pan off the heat.
  3. Flour a clean, dry surface and lay out one sheet of ready rolled vegan puff pastry. Brush your pastry with 1 tbsp of Maille Dijon Mustard and completely coat the topside. Place your nut mixture, horizontally along the top half of your pastry sheet. Top the nut mixture with the 3 portobello mushrooms. Take the remaining pastry and fold over the mushrooms. Seal the edges with a fork and glaze the top with soy milk.
  4. Bake in the oven at 180℃ for 25 minutes.
  5. Slice into portions and serve with your favourite roasted vegetables.