Miguel Barclay shares 'easy' wellington recipe with just five ingredients

Miguel Barclay shares 'easy' wellington recipe with just five ingredients (Image: Getty)

Looking for a fast dinner recipe that’s low on ingredients and short on preparation time? This spinach and mushroom pie fits the bill.

Made with ready-rolled puff pastry for ease, the flaky casing is stuffed with a handful of leafy spinach, mushrooms, and seasoning, forming a deliciously rich filling.

Sharing his recipe online, savvy chef Miguel Barclay said: “This is a wellington for one, the perfect main course to make a vegan feel special at a dinner party, and best of all, it’s way easier than it looks.”

The recipe calls for pine nuts, too, but you can swap these out for cashews, almonds, pistachios, walnuts, sunflower seeds, or even macadamia nuts.

As stated, the dish caters per portion, but you can make several to cater to larger groups.

The one-portoni wellington's cook in just 20 minutes (Image: Getty)

Miguel’s spinach and mushroom pie recipe

Ingredients

Handful of mushrooms, sliced

Handful of spinach

Handful of pine nuts

Half sheet of puff pastry

Olive oil

Salt and pepper

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Method

This no-fuss recipe is very easy to follow in a few simple steps, but there’s one important step you shouldn’t skip, so pay close attention.

First, season and pan-fry the mushrooms in a splash of olive oil over medium heat for about five minutes until nicely coloured.

Add the spinach and pine nuts and continue to fry for a minute until the spinach has wilted.

Season the mixture to taste with salt and pepper, and add a dash of chilli flakes or garlic granules if you wish.

Stir through and then leave the mixture to cool. Miguel doesn’t explicitly state that you need to drain the spinach and mushrooms, but transferring them to a bowl through a slotted spoon will help to ensure excess moisture is removed before it’s put into the pies.

Now preheat your oven to 190C and prepare the pastry circles. Cut two 10cm circles of puff pastry from the ready-rolled sheet.

Lay one of the discs on a lined baking tray and spoon the filling into the centre leaving a 1cm rim around each disc.

Lay the second disc on top and gently press the edges together to seal the filling in the middle. You can brush the lids with whisked egg or butter if you wish.

Bake the pies in a preheated oven for about 20 minutes or until golden brown.