Introduction
Have you ever stopped to consider what truly makes a holiday meal unforgettable? Is it the perfectly roasted turkey, the sweet potato casserole, or perhaps the joy of shared moments around a beautifully set table? While traditional centerpieces often steal the show, I’m here to challenge your perceptions and introduce you to a dish that promises to elevate your thanksgiving dinner to an entirely new level: the exquisite **Chestnut & Mushroom Wellington**.
This isn’t just another vegetarian option; it’s a culinary masterpiece, a showstopper that rivals even the most elaborate roasts. Forget the notion that plant-based dishes are side acts; this Wellington commands attention, bursting with savory flavors, earthy notes, and a satisfying texture. It’s a dish that caters to every palate, from the dedicated vegetarian to the adventurous omnivore looking to expand their thanksgiving menu.
The beauty of the Chestnut & Mushroom Wellington lies in its sophisticated simplicity. Imagine perfectly seasoned mushrooms and tender chestnuts, bound together with aromatic herbs and a hint of white wine, all encased in a golden, flaky puff pastry. It’s a harmonious blend of textures and tastes that creates an unparalleled dining experience. This recipe is designed to be approachable for home cooks, whether you’re a seasoned chef or just starting your culinary journey. It’s a dish that proves that elegance doesn’t have to be complicated, and that truly memorable thanksgiving food can be achieved with a little creativity and passion.
We all strive to make our holiday gatherings special, to create moments that linger long after the last bite. The Chestnut & Mushroom Wellington does just that. It offers a fresh, innovative take on classic holiday fare, providing a spectacular alternative or a brilliant complement to your traditional spread. Plus, it’s a wonderful way to offer a hearty, satisfying option for guests who prefer plant-based meals without sacrificing flavor or festive appeal. Get ready to impress your family and friends with a dish that’s as delightful to look at as it is to eat.
Why You’ll Love This Chestnut & Mushroom Wellington
Prepare to fall head over heels for the **Chestnut & Mushroom Wellington** – a dish that’s not just food, but an experience. This isn’t your average thanksgiving casserole; it’s a culinary triumph that brings together a symphony of flavors and textures, making it an instant classic for your holiday table. Let’s dive into why this particular Wellington will become your new favorite:
* **A Show-Stopping Centerpiece:** Move over, turkey! This Wellington, with its golden, flaky crust and rich, earthy filling, is an absolute stunner. It’s guaranteed to draw oohs and aahs from your guests, making it a perfect centerpiece for your thanksgiving feast or any special occasion.
* **Incredible Flavor & Texture**: The combination of savory mushrooms, sweet, earthy chestnuts, aromatic herbs, and a hint of white wine creates a depth of flavor that is truly remarkable. Encased in crisp puff pastry, you get a delightful contrast of tender filling and buttery crunch with every single bite. This dish will please even the most discerning palates.
* **Surprisingly Easy to Make**: Don’t be intimidated by its elegant appearance! This recipe is designed to be straightforward and approachable, even for beginner cooks. With clear, step-by-step instructions, you’ll be able to create this masterpiece with confidence. It’s less complicated than you might imagine for such a sophisticated dish.
* **Versatile & Adaptable**: Whether you’re feeding vegetarians, vegans (with a few simple swaps), or meat-lovers looking for a flavorful alternative, this Wellington delivers. It’s a fantastic addition to any holiday spread, offering a hearty and satisfying option for everyone at the table. It also pairs beautifully with a variety of thanksgiving sides.
* **Perfect for Meal Prep**: You can prepare much of the filling in advance, making holiday cooking less stressful. Assemble the Wellington a day before, and simply pop it into the oven when you’re ready to bake. This convenience is a game-changer for busy hosts during thanksgiving entertaining ideas.
* **Healthy & Wholesome**: Packed with nutrient-rich mushrooms and chestnuts, this Wellington offers a delicious and satisfying plant-based option. It’s hearty without being heavy, making it a wonderful addition to a healthy thanksgiving recipes spread.
This Chestnut & Mushroom Wellington isn’t just about food; it’s about creating memories, sharing delicious moments, and making your holiday table truly special. It’s a dish that embodies warmth, comfort, and culinary excellence, destined to become a cherished part of your thanksgiving menu ideas for years to come.
Ingredients for Chestnut & Mushroom Wellington
To create this magnificent **Chestnut & Mushroom Wellington**, you’ll need a thoughtful selection of fresh, flavorful ingredients that come together to form its rich, savory core and flaky exterior.
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, shiitake, oyster), finely chopped
- 1 (15-ounce) can cooked chestnuts, drained and roughly chopped (look for vacuum-packed or jarred for best texture)
- 1/2 cup vegetable broth
- 1/4 cup dry white wine (optional, but adds depth)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped, or 1/2 teaspoon dried
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup walnuts, finely chopped (optional, for added texture)
- Salt and freshly ground black pepper to taste
For the Assembly:
- 1 (14-ounce) package frozen puff pastry, thawed according to package directions (usually 30-40 minutes at room temperature)
- 1 large egg, beaten (for egg wash)
- Sesame seeds or poppy seeds (optional, for garnish)
Substitutions & Tips:
- Mushrooms: Feel free to use any variety of mushrooms you love. If you can’t find a mix, cremini (baby bella) mushrooms work wonderfully on their own.
- Chestnuts: While canned or jarred chestnuts are convenient, fresh roasted chestnuts can be used if you have the time to prep them.
- Herbs: Dried herbs can be substituted for fresh; use about half the amount. Sage or marjoram can also be added for extra flavor.
- Wine: If you prefer not to use white wine, simply substitute with an equal amount of vegetable broth.
- Breadcrumbs: Gluten-free breadcrumbs work perfectly for a gluten-free option.
- Walnuts: Pecans or even sunflower seeds could be used if you don’t have walnuts, or omit entirely if preferred.
- Puff Pastry: For a vegan version, ensure your puff pastry is certified vegan (many brands are accidentally vegan, but always check labels). For an egg wash substitute, use plant-based milk or a mix of maple syrup and water for a golden sheen.
Gathering these ingredients is the first step to creating a truly memorable Chestnut & Mushroom Wellington that will impress everyone at your thanksgiving dinner table.
How to Make Chestnut & Mushroom Wellington
Step-by-Step Instructions
Creating a magnificent **Chestnut & Mushroom Wellington** might seem daunting, but I promise you, with these detailed steps, you’ll be a pro in no time! This recipe is broken down for beginners, ensuring an easy and enjoyable cooking experience.
Prepare Your Ingredients (Mise en Place is Key!):
- Before you start cooking, get all your ingredients ready. Finely chop the onion, mince the garlic, and thoroughly clean and finely chop your mixed mushrooms. Drain and roughly chop the cooked chestnuts. Chop your fresh herbs. This preparation makes the cooking process smooth and stress-free, especially when preparing a complex thanksgiving meal.
Sauté the Aromatics:
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Cook the Mushrooms:
- Add the finely chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates, and they start to brown. This process, taking about 10-15 minutes, is crucial for developing deep, earthy flavor. Don’t rush it! The goal is to get rid of excess moisture for a firm filling.
Incorporate Chestnuts and Liquids:
- Add the chopped chestnuts to the mushroom mixture. Pour in the vegetable broth and white wine (if using). Bring the mixture to a simmer and cook until most of the liquid has evaporated, about 5-8 minutes. This concentrates the flavors beautifully.
Add Herbs and Binders:
- Remove the skillet from the heat. Stir in the fresh parsley, thyme, and rosemary.
- Add the breadcrumbs and finely chopped walnuts (if using). Mix everything together thoroughly. The breadcrumbs will help bind the filling and absorb any remaining moisture, ensuring your Wellington isn’t soggy.
- Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed. The filling should be robust and savory. Let the filling cool completely. This is critical – don’t try to assemble with warm filling, or your pastry will become soggy.
Thaw and Prepare Puff Pastry:
- While the filling cools, take your frozen puff pastry out of the freezer and let it thaw at room temperature according to package instructions. This usually takes about 30-40 minutes. You want it pliable but still cool.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Assemble the Wellington:
- Lightly flour a clean surface. Carefully unfold the thawed puff pastry sheet. If you have two sheets, you might need to slightly overlap them and pinch the seam to create a larger rectangle, or simply make two smaller Wellingtons.
- Spoon the cooled mushroom and chestnut filling onto the center of the puff pastry, shaping it into a log. Leave a good 2-inch border around the edges.
- Brush the edges of the puff pastry with the beaten egg wash.
- Carefully fold one side of the pastry over the filling, then fold the other side to meet it, overlapping slightly. Pinch the seams firmly to seal.
- Pinch the ends of the log to seal securely. You can trim any excess pastry for a neater look.
Decorate and Bake:
- Carefully transfer the sealed Wellington, seam-side down, onto the prepared baking sheet.
- Brush the entire surface of the Wellington generously with the remaining egg wash. This will give it that beautiful golden, glossy finish.
- If desired, use the back of a knife to lightly score the top of the pastry with a decorative pattern (just on the surface, not cutting through). Sprinkle with sesame or poppy seeds for an extra touch and crunch.
- Bake for 30-40 minutes, or until the pastry is deeply golden brown and puffed, and the filling is heated through. The exact time may vary depending on your oven.
Rest and Serve:
- Once baked, remove the Chestnut & Mushroom Wellington from the oven and let it rest for 10-15 minutes before slicing. This allows the filling to set and prevents it from falling apart when cut.
- Slice with a serrated knife and serve warm. This dish holds its own as a spectacular main, perfectly complementing any array of thanksgiving side dishes.
The aroma filling your kitchen will be incredible, a true sign of a culinary triumph! Enjoy your homemade masterpiece!
Pro Tips & Variations
Mastering the **Chestnut & Mushroom Wellington** is all about a few clever tricks and knowing how to adapt it to your taste and dietary needs. Here are some pro tips and exciting variations to make your Wellington truly exceptional:
Pro Tips for a Perfect Wellington:
- Drain Your Mushrooms Thoroughly: This is perhaps the most crucial step! Excess moisture is the enemy of crispy puff pastry. Cook your mushrooms until all their liquid has evaporated and they start to brown. If the filling is too wet, the pastry will become soggy on the bottom. You can even press the cooked mushroom mixture between paper towels to extract more liquid before assembling.
- Cool the Filling Completely: Just like draining, ensuring your filling is completely chilled before assembling is vital. Warm filling will melt the butter in the puff pastry, making it difficult to work with and resulting in a less flaky crust. Prepare the filling ahead of time and refrigerate it for a few hours or overnight for best results.
- Don’t Skimp on the Seasoning: The filling needs to be robust and flavorful on its own. Taste the mixture before adding the breadcrumbs and adjust salt, pepper, and herbs. Remember, bold flavors will be slightly muted by the pastry. A touch of smoked paprika or a dash of balsamic vinegar can deepen the savory notes.
- Seal Securely: When folding the pastry over the filling, ensure all seams are tightly pinched. Any gaps can cause steam to escape and make the pastry less puffy. For extra security, you can use a fork to crimp the edges.
- Egg Wash is Your Friend: A generous egg wash not only provides a beautiful golden sheen but also helps create that desirable crispy crust. Don’t be shy with it! For extra shine and a richer color, you can even add a teaspoon of milk or water to your beaten egg.
Exciting Variations to Explore:
- Vegan Thanksgiving Recipes: To make this Chestnut & Mushroom Wellington completely vegan, it’s incredibly simple!
- Puff Pastry: Ensure you select a brand of puff pastry that is certified vegan (many accidentally are, but always check).
- Egg Wash: Instead of an egg wash, brush the pastry with plant-based milk (e.g., almond or soy milk) mixed with a tiny bit of maple syrup for browning, or a drizzle of olive oil.
- Butter: If your recipe adaptation calls for butter, substitute with a good quality vegan butter.
This creates an amazing vegan thanksgiving main course that everyone will love.
- Gluten-Free Thanksgiving Recipes: For a gluten-free version, simply use a certified gluten-free puff pastry (read labels, as some are now widely available) and gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free, making it an easy swap for gluten free thanksgiving recipes.
- Spicy Kick: Want to add some heat? Incorporate finely diced jalapeño or a pinch of red pepper flakes into the onion and garlic sauté. A dash of hot sauce in the filling can also add a delightful warmth.
- Herbaceous Boost: Experiment with different fresh herbs! Beyond parsley, thyme, and rosemary, consider sage for a more traditional holiday flavor, or a touch of marjoram. Fresh dill could also offer a unique twist.
- Nutty Alternatives: If walnuts aren’t your favorite or you have allergies, try finely chopped pecans, roasted hazelnuts, or even toasted pumpkin seeds for added crunch and flavor.
- Vegetable & Casseroles Thanksgiving Recipes: You can bulk up the filling with other finely diced and sautéed Vegetables & Casseroles thanksgiving recipes like spinach (sautéed and squeezed dry), finely diced carrots, celery, or roasted bell peppers. Just make sure to cook them down well to remove moisture. This Wellington really shines among thanksgiving dishes.
- Cheese Please! For a non-vegan option, a sprinkle of grated Parmesan or gruyere cheese mixed into the cooled filling, or even a thin layer spread on the pastry before adding the filling, can add an incredible depth of flavor and richness.
With these tips and variations, your Chestnut & Mushroom Wellington will not only be perfectly cooked but also tailored to your personal preferences, making your holiday feast truly unforgettable.
Serving Suggestions
The **Chestnut & Mushroom Wellington** is a star in its own right, but like any brilliant performer, it truly shines with the right supporting cast. When planning your thanksgiving aesthetic, consider pairing this exquisite dish with complementary sides that enhance its earthy flavors and rich textures. Here are 2-5 side dishes and pairings that will create a balanced and memorable thanksgiving spread:
1. **Cranberry Sauce (Homemade is Best!):** The tart, sweet brightness of a homemade cranberry sauce cuts beautifully through the richness of the Wellington. Its vibrant color also adds a festive touch to your plate. Opt for a classic homemade cranberry sauce or an orange cranberry sauce for a zesty twist.
2. **Creamy Garlic Mashed Potatoes:** Fluffy, buttery, and infused with garlic, these mashed potatoes provide a comforting and smooth contrast to the Wellington’s pastry crunch and savory filling. They’re a classic thanksgiving side dishes for a reason!
3. **Roasted Root Vegetables:** Think vibrant and caramelized! Roasted carrots, parsnips, and sweet potatoes (tossed with a little olive oil, rosemary, and salt) offer natural sweetness and tender textures. These healthy thanksgiving recipes also add a beautiful splash of color to your thanksgiving food ideas.
4. **A Fresh Green Salad with Vinaigrette:** A crisp, light salad provides a refreshing counterpoint. Think mixed greens with a tangy vinaigrette, perhaps incorporating candied pecans, apple slices, or dried cranberries for added texture and holiday cheer. This offers a welcome freshness amidst the richer elements of your thanksgiving meal ideas. A thanksgiving salad is always a good idea.
5. **Gravy (Vegetarian or Mushroom):** While traditional gravy often accompanies meat, a rich mushroom gravy or a savory vegetarian gravy can be an exquisite addition to your Wellington. It adds another layer of umami and keeps the dish moist and flavorful. You can even create a simple gravy from the mushroom cooking liquid if you capture it.
These thoughtful pairings ensure every bite of your Chestnut & Mushroom Wellington is perfectly complemented, creating a harmonious and utterly delicious non traditional thanksgiving dinner experience.
Storage & Reheating
Proper storage and reheating are key to enjoying your delicious **Chestnut & Mushroom Wellington** even after the holiday feast. This guide will help you keep your Wellington tasting as fantastic as it did fresh out of the oven.
Storage:
In the Refrigerator:
- Allow the Wellington to cool completely to room temperature before storing. This prevents condensation, which can make the pastry soggy.
- Once cooled, transfer any leftovers to an airtight container. You can also wrap individual slices tightly in plastic wrap or aluminum foil.
- Store in the refrigerator for up to 3-4 days.
In the Freezer:
- The Chestnut & Mushroom Wellington freezes beautifully! Again, ensure it is completely cooled.
- For best results, wrap the entire baked Wellington or individual slices tightly in plastic wrap, then an additional layer of aluminum foil. This dual-layer protection helps prevent freezer burn.
- Place the wrapped Wellington in a freezer-safe bag or container.
- Freeze for up to 2-3 months.
- To Freeze Unbaked: If you want to prepare ahead completely, assemble the Wellington, then wrap it tightly in plastic wrap and foil (do not egg wash yet). Freeze on a flat surface until solid, then transfer to a freezer bag. When ready to bake, transfer directly from the freezer to a preheated oven (no need to thaw), increase baking time by 15-20 minutes, and apply egg wash halfway through baking.
Best Reheating Methods:
Reheating a Wellington improperly can lead to a soggy crust. The goal is to bring it back to a crispy, hot state.
From the Refrigerator (Baked):
- Oven (Recommended for Crispy Crust): Preheat your oven or toaster oven to 350°F (175°C). Place the slices directly on a baking sheet. Reheat for 10-15 minutes, or until the pastry is re-crisped and the filling is hot throughout.
- Air Fryer: Preheat air fryer to 325°F (160°C). Reheat slices for 5-8 minutes, checking periodically, until hot and crispy.
- Microwave (Not Recommended for Crispy Crust): While technically possible, microwaving will make the pastry soft and unappealing. Only use if absolutely necessary and prioritize a hot filling over a crispy crust.
From the Freezer (Baked):
- Oven (Best Method): Do not thaw first! Preheat your oven to 375°F (190°C). Place the frozen Wellington (whole or slices) on a baking sheet. Reheat for 20-30 minutes for slices, or 40-50 minutes for a whole Wellington, or until heated through and pastry is golden and crispy. Loosely tent with foil if the pastry starts to brown too quickly.
Properly stored and reheated, your Chestnut & Mushroom Wellington will continue to delight, whether for a quick lunch or another round of thanksgiving food enjoyment.
FAQ about Chestnut & Mushroom Wellington
Let’s address some common questions you might have about making and enjoying the sensational **Chestnut & Mushroom Wellington**.
Q1: Can I make the Chestnut & Mushroom Wellington ahead of time?
A1: Absolutely, and it’s highly recommended, especially for holiday meal planning! You can prepare the entire mushroom and chestnut filling up to 2-3 days in advance and store it in an airtight container in the refrigerator. You can also assemble the entire Wellington (without the egg wash and scoring) and refrigerate it for up to 24 hours before baking. Just bring it to room temperature for 20-30 minutes before baking and then apply the egg wash. This makes it a perfect dish for thanksgiving entertaining ideas.
Q2: My puff pastry is getting soggy. What went wrong?
A2: A soggy bottom is the most common Wellington woe! The culprits are usually excess moisture in the filling or assembling with a warm filling.
- Ensure mushrooms are thoroughly cooked: Cook them until all their liquid has evaporated.
- Cool the filling completely: Always chill the filling thoroughly before assembly.
- Don’t overfill: Too much filling can squeeze out moisture during baking.
- Bake at a high enough temperature: A good hot oven helps the pastry cook quickly and crisply.
Follow these tips, and you’ll achieve that coveted golden, flaky crust.
Q3: Can I add other vegetables to the filling?
A3: Yes, absolutely! This is a fantastic way to customize your Chestnut & Mushroom Wellington. Finely diced and sautéed spinach (ensure it’s squeezed dry), roasted bell peppers, finely grated carrots, or even leeks would be delicious additions. Just remember to cook down any added vegetables to remove excess moisture before combining them with the mushroom and chestnut mixture to maintain the integrity of your puff pastry outer shell, ensuring it remains crispy. This dish is versatile and a great contribution to Vegetables & Casseroles Thanksgiving Recipes.
Q4: What’s the best way to get a really golden and shiny crust?
A4: The secret to that beautiful, glossy, golden crust is a good egg wash! A simple beaten egg, brushed generously over the entire pastry surface just before baking, will give you that professional-looking sheen. For an even more intense color, you can mix a tiny bit of milk or cream into the egg. If you’re going for a vegan option, a brush of plant-based milk (like almond or soy) mixed with a pinch of turmeric or a tiny bit of maple syrup will also yield a nice golden hue.
Q5: Is this Chestnut & Mushroom Wellington suitable for vegan thanksgiving recipes?
A5: Yes, with a couple of easy adjustments! Most puff pastry brands are accidentally vegan; just double-check the ingredients list for butter or dairy. For the egg wash, you can use plant-based milk or a mixture of plant milk with a tiny bit of maple syrup or turmeric for browning. Ensure your vegetable broth is vegan, and you’re all set to create a spectacular vegan holiday centerpiece. It’s truly one of the most satisfying thanksgiving food ideas that caters to different dietary needs.
Final Thoughts on Chestnut & Mushroom Wellington
Well, there you have it, fellow food lovers! Our journey through the creation of the magnificent **Chestnut & Mushroom Wellington** concludes, but the culinary adventure is just beginning for you. This dish is more than just a recipe; it’s an invitation to elevate your holiday table, to surprise and delight your guests, and to prove that plant-based options can be the star of any feast.
From the moment its golden, flaky crust emerges from the oven, filling your kitchen with an intoxicating aroma, you’ll know you’ve created something truly special. The rich, earthy flavors of the mushrooms and sweet chestnuts, perfectly seasoned and encased in that buttery puff pastry, offer a depth and satisfaction that few other dishes can rival. It’s a testament to the fact that thanksgiving dinner ideas don’t always have to revolve around turkey to be spectacular.
Whether you’re hosting a grand thanksgiving spread, looking for a showstopper for a special occasion, or simply wanting to enjoy a hearty and delicious meal, this Wellington is your answer. It’s versatile, adaptable, and surprisingly easy to master with our step-by-step guidance. Imagine the joy of serving this beautiful dish, watching as family and friends gather to appreciate its remarkable presentation and even more remarkable taste.
If you’ve enjoyed diving into this recipe, I truly hope you’ll give it a try. Your feedback means the world to us, so please, once you’ve created your masterpiece, come back and leave a comment below sharing your experience! Did you love it? Did you add your own unique twist? We want to hear all about it.
Don’t forget to save this recipe to your Pinterest board so you can easily find it for future holiday planning. And for more inspiring recipes, seasonal delights, and pro cooking tips, make sure to subscribe to our newsletter! You’ll get exclusive content and never miss out on our latest culinary adventures. Thank you for joining us on this delicious journey. Happy cooking, and may your Chestnut & Mushroom Wellington be the highlight of your next gathering!
Chestnut & Mushroom Wellington
Equipment
- Large skillet or Dutch oven
- oven
- Baking sheet
- Parchment paper
- – Mixing bowls
Ingredients
Filling
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 pound mixed mushrooms cremini, shiitake, oyster, finely chopped
- 1 15-ounce can cooked chestnuts drained and roughly chopped
- 1/2 cup vegetable broth
- 1/4 cup dry white wine optional, adds depth
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped, or 1/2 teaspoon dried
- 1/2 cup breadcrumbs panko or regular
- 1/4 cup walnuts finely chopped, optional for added texture
- salt and freshly ground black pepper to taste
Assembly
- 1 14-ounce package frozen puff pastry thawed according to package directions (usually 30-40 minutes at room temperature)
- 1 large egg beaten (for egg wash)
- sesame seeds or poppy seeds optional, for garnish
Instructions
- Prepare all ingredients: finely chop onion, mince garlic, clean and finely chop mushrooms, drain and roughly chop chestnuts, and chop fresh herbs.
- Heat olive oil in a large skillet over medium heat. Cook the onion until softened and translucent, about 5-7 minutes.
- Add minced garlic and cook for one more minute until fragrant.
- Add mushrooms to the skillet and cook, stirring occasionally, until the liquid evaporates and mushrooms start to brown, about 10-15 minutes.
- Add chestnuts, vegetable broth, and white wine (if using). Simmer until most liquid evaporates, about 5-8 minutes.
- Remove from heat. Stir in fresh parsley, thyme, rosemary, breadcrumbs, and walnuts (if using). Season with salt and pepper to taste. Let filling cool completely.
- Thaw puff pastry at room temperature per package instructions. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Lightly flour surface, unfold thawed puff pastry. Spoon cooled filling into center forming a log, leaving a 2-inch border.
- Brush pastry edges with beaten egg. Fold one side over filling, then the other to overlap. Pinch seams and ends tightly to seal. Trim excess pastry.
- Transfer Wellington seam-side down to baking sheet. Brush with remaining egg wash. Score pastry lightly if desired, and sprinkle with sesame or poppy seeds.
- Bake for 30-40 minutes until pastry is golden brown and puffed, and filling is heated through.
- Allow Wellington to rest 10-15 minutes before slicing. Serve warm alongside preferred sides.
