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Recipe: Mushroom, Camembert & Membrillo Wellingtons

PUBLISHED: 12:36 12 December 2013 | UPDATED: 12:36 12 December 2013

Mushroom Wellingtons

Mushroom Wellingtons

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A Vegetarian Christmas Recipe from Emma Macdonald’s new book ‘The Bay Tree Home Deli Recipes’

After 20 years in the food business, chef Emma Macdonald - the founder of the multi award-winning Bay Tree Food Company - has just published a cookery book which brings together a collection of her favourite deli secrets. “I hope that Home Deli Recipes will inspire everyone to have a go at making food they would normally buy, such as sweet chilli jam, date confit or chermoula,” says Emma, whose Somerset-based food business is renowned for its full-flavoured chutneys and preserves. “The book also includes simple, quick-to-make ideas for weekday suppers, as well as more elaborate, adventurous dishes to try at weekends.”

Mushroom, Camembert & Membrillo Wellingtons

The intensely fruity, ruby-red membrillo, or Spanish quince paste or “cheese”, is perfect combined with melting Camembert in these individual baked filo pastry parcels. Use a Camembert that is just ripe so that it melts but doesn’t run away during baking. Serve with new potatoes and a green salad.

Ingredients

Serves 4

Preparation time: 15 minutes

Cooking time: 35 minutes

Olive oil, for greasing and brushing

4 large portobello or field mushrooms, about 250g total weight

2 x 150g small camembert cheeses

4 tbsp membrillo

6 sheets of filo pastry, each about 48 x 25cm

40g butter, melted

Sea salt and freshly ground black pepper

Method

Preheat the oven to 190°c/375°F/gas 5 and lightly oil a large baking tray. Brush both sides of each mushroom with olive oil and put them cap-side down on a plate. Season with salt and pepper. Using a sharp knife, slice the rind off the top and the bottom of the camembert; you can leave the rind around the sides. Cut each camembert in half crossways to give 4 pieces. Put a piece of camembert on top of each mushroom and top with a tablespoonful of the membrillo. Leave to one side. Cut each sheet of filo in half vertically. Place 3 halves of filo on top of one another, brushing each layer with a little melted butter. Keep the remaining filo covered with a damp kitchen towel to prevent it drying out. Sit the stuffed mushroom in the centre and draw up the corners of the filo to meet in the middle and make a parcel. Twist the top of the filo to seal and brush the parcel with more butter. Repeat with the remaining stuffed mushrooms and filo.

Place the mushroom Wellingtons on the prepared baking tray. Bake for 25–35 minutes until the filo is golden and crisp. Leave to cool slightly to allow the camembert to firm up before serving.

(Recipe: Taken from The Bay Tree Home Deli Recipes by Emma Macdonald © Duncan Baird Publishers, 2013)

Win a copy of the Home Deli Recipe Book

We have three copies of Emma’s book to give away. To have a chance of winning a copy simply answer this question:

What fragrant herb is used in pesto?

Enter online at competitions@dorsetmagazine.co.uk put Deli Cook Book Competition as the subject for your email.

The deadline for entries is 1 February 2014. The first three correct answers drawn after this date will be deemed the winners.

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