Portobello Wellington – The Wholesale Group – Chef's Insider

Ingredients

• 2 rolls of all butter Puff pastry
• 50g Portobello mushrooms, peeled and cut into 1 cm pieces
• 50g Butternut squash, diced into 1cm cubes
• 25g Cooked chestnuts, roughly chopped
• 20g Butter
• 500mlTomato passata
• 1 Veg stock cube
• 50g Sun dried tomatoes
• 1 teaspoon dried or fresh Oregano
• Parsley for garnish
• Chives for garnish
• Eggs for glazing the pastry