Mushroom, chestnut and jamón ibérico wellingtons

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Jose Pizarro

For the mushroom, chestnut and jamón ibérico wellingtons

  • 20g/¾oz unsalted butter
  • 2 tbsp olive oil
  • 1 banana shallot, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 200g/7oz seasonal mushrooms, finely chopped
  • 200g/7oz cooked chestnuts, finely chopped
  • 3 tbsp breadcrumbs
  • 3 tbsp flatleaf parsley, finely chopped
  • 2 x 320g block ready-made all butter puff pastry
  • plain flour, for dusting
  • 18 slices jamón ibérico
  • 1 free-range egg, beaten

For the salad

  • 4 heads white chicory
  • 1 orange, peeled and cut into segments
  • 20g/¾oz walnuts, toasted and chopped
  • squeeze lemon juice
  • 2 tbsp extra virgin olive oil
  • edible flowers, such as nasturtiums or violets (optional)
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