Mushroom Wellington

This is a recipe from Miguel Barclay’s book ‘Vegan one pound meals’ and like all of his recipes it’s beautifully simple and easy to make. I love the way he creates tasty food with a small list of ingredients and all his recipes are for one, so you just multiply quantities for more people. I decided to make three pies – one a bit larger than the other two, to eat another time.

It does look more like an ordinary pie than a Wellington but served with a flourish at a dinner party as an individual portion it would definitely have the wow factor.

I’ve been working my way through this book for a while, looking for ways to include more vegan recipes in my repertoire.

Here I’ve amended the recipe slightly, including a couple of finely chopped shallots and a clove of garlic.

Serves one.


  • 1 shallot, finely chopped
  • 1 clove of garlic, chopped
  • Handful of mushrooms, sliced
  • Handful of spinach
  • Handful of pine nuts
  • 20cm x 20cm puff pastry
  • Olive oil
  • Salt and pepper


  1. Season the mushrooms and pan fry in olive oil over a gentle heat for 5 minutes.
  2. Add the spinach and pine nuts and cook until the spinach is wilted. Season and leave to cool.
  3. Pre-heat the oven to 190C and line a baking tray with greaseproof paper.
  4. Cut out two circles of pastry 10cm in diameter. Place the cooled filling on one disc leaving an edge of 1 cm. Cover with the other disc and press down at the edge to seal.
  5. Bake in the oven for about 20 minutes or until golden brown.

3 Comments Add yours

  1. terrie gura says:

    This sounds delicious, and I like the individual portions!


    1. Thank you! I wish I could take the credit for the recipe.


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