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Christmas Mini Wellingtons

Christmas Mini Wellingtons by The Happy Pear

These mini Wellingtons from The Happy Pear are the perfect party nibble, they go great served with cranberry sauce on the side!

Makes 12 mini rolls


200g cashew nuts

4 tbsp tamari

6 sprigs of thyme

400g oyster mushrooms

1 large onion

2 cloves of garlic

2 tbsp oil


1 sheet of puff pastry

Non-dairy milk to brush over pastry



  • Preheat the oven to 200 degrees Celsius
  • Finely chopped onion and garlic, roughly chop the mushrooms
  • Add 1 tbsp oil to a pan on a high heat. Once heated, add the onion and garlic, reduce the heat and cook  for 2-3 minutes, stirring occasionally 
  • Once the onion starts to golden add your chopped mushrooms and fry for 3 minutes
  • Sprinkle in the leaves from the sprigs of thyme and then the tamari and mix through. Cook for a further 2 minutes so the mushrooms absorb all the tamari flavour
  • Take off the heat,  pulse your cashews in a food processor until the reach a breadcrumb like texture
  • Add to the mushroom mix and stir through
  • Chop your pastry in half lengthwise
  • Take half the mixture and place along the centre of one half of the pastry in a long sausage-like shape leaving a third of pasty on either side to fold over
  • Repeat with the second half of pastry
  • Bring the pastry together to cover the mixture, ensuring it overlaps slightly, roll over so it is seam side down, pressing down slightly to seal  and chop the roll into small approx 6-8cm pieces
  • Score the top of each little wellington with a criss cross pattern using the back of a knife, taking care not to cut through the pastry
  • Place on a lined baking tray and brush with some non-dairy milk
  • Bake for 20 minutes in the oven or until golden and puffed up, serve with cranberry sauce on the side for easy entertaining
  • For more Christmas recipes from The Happy Pear check out their Festive e-Book here:


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