Plant-Based Baby Pork Wellingtons

Name: Plant-Based Baby Pork Wellingtons
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 6-8
Ingredients: 2 tbsp olive oil; 500 g brown button mushrooms (finely chopped with a knife or kitchen processor); 2 medium-sized shallots (finely chopped); 3 cloves of garlic (minced); ½ tsp thyme (fresh or dried); ½ tsp fine sea salt; ⅛ tsp cracked black pepper; 2 tbsp soy sauce; 1 tbsp cognac or whiskey; 4 x Meaty Meat Pork-ish; 1 tsp salt; ⅛ tsp cracked black pepper; 2 tbsp olive oil; Mustard; 1 pack of La Vie Smoked Ham; 1 or 2 sheets of pre-rolled store-bought puff pastry (1 for wrapping, and 1 optional for lattice decoration); 1 tbsp maple syrup; 2 tbsp plant-based milk (unsweetened and unflavoured); 1 tbsp oil (sunflower, vegetable, or olive)

WITH MUSHROOM DUXELLES AND SMOKED HAM

You probably weren’t expecting another Wellington recipe from us, but as you know, we love to grow and evolve as people (and cats). As much as we adore our OG recipe, it might seem a bit intimidating to a newborn kitchen crusader, and only feels appropriate if your guest list consists of at least 6 people (no judgment if you made the whole thing just for you). So, to cater to festive gatherings large and small, we decided to swap our trusty Loin with Meaty Meat, and create teeny tiny single-portion Baby Wellingtons. They are layered with smoky vegan ham, rich mushroom duxelles, tangy mustard, and flaky puff pastry. We basically packed all the characteristics of a good Wellington into a super cute mini version, which is easier to shape and takes up less space in the fridge. But honestly, the best part is that each guest gets their own personal welly, which, much like the feeling of finally being able to afford one’s own apartment, gives one a false sense of control over one’s destiny, just enough personal autonomy to pacify one’s innate contempt for authority, subduing one into a passive state of happy, unquestioning consumption—which also happens to describe the perfect dinner guest.

⬇️ JUMP TO RECIPE ⬇️

Why You’ll Love This Recipe

Stunning Festive Centerpiece - Beautifully golden and crispy, these parcels of goodness look marvellous on the holiday table.
Easy To Prepare Ahead Of Time - Assemble and store in the fridge until you are ready to bake.

Great for Small Dinner Parties - These single-portion Baby Wellingtons are perfect for small gatherings or dinners for one.

Key Ingredients for Baby Pork Wellingtons

Meaty Meat Pork-ish gets pain-fried before being gently layered with mushroom duxelles, vegan ham, mustard, and puff pastry to create perfect single-portion Pork Wellingtons.
Vegan Ham brings a layer of smokiness.

Mushrooms add a meaty texture and a savory, earthy flavour that pairs well with vegan meats and mustard.
Thyme brings earthy, floral notes.
Whiskey and Soy Sauce add depth and umami.
Mustard is gently brushed on Meaty Meat to add a tangy flavour which balances out the richness of plant-based meat and mushrooms.
Puff Pastry wraps all the components into perfect little parcels while adding a layer of buttery crunch.
Maple Syrup, Plant Milk, and Oil are whisked to create an “egg wash,” which helps to achieve a perfectly golden crust.

Equipment You’ll Need

Cutting board
Sharp knife
Measuring spoons and cups

Kitchen scale
Food processor/chopped for finely chopping mushrooms (optional)
A large non-stick pan for cooking mushrooms duxelles and Meaty Meat
Cling film for shaping the Baby Wellingtons
Pastry brush for brushing mustard and “egg wash”
Small bowl for making the “egg wash”
Parchment-lined baking tray

How To Prepare Baby Pork Wellingtons

1. Prepare Mushroom Duxelles

Heat olive oil in a large pan over medium heat, and add finely chopped shallots. After 2-3 minutes, add crushed garlic and cook it for a minute before adding finely chopped mushrooms. Cook for around 15 minutes, until mushrooms have released all the moisture. Deglaze the pan with Whiskey and soy sauce and cook for another minute. Once cooked, remove from the heat and let cool down completely.

2. Cook Meaty Meat

Season 4 Meaty Meats with salt and pepper on all sides. Heat olive oil in a non-stick pan over medium heat, and add Meaty Meat. Cook for 2-3 minutes on each side, until they start to brown slightly. Remove from the pan, and let them cool down completely.

3. Shape Baby Wellingtons

To assemble the Baby Wellingtons, place 4 pieces of cling film on a clean surface. Place 2 slightly overlapping pieces of vegan ham in the middle, and gently spread ¼ of duxelles on each piece.

Lightly brush each Meaty Meat with mustard, and place it in the middle of the mushroom duxelles. Roll the ham over Meaty Meat with the help of cling film, to form a tight log. Place in the fridge to cool down slightly (for easier handling).

Slice two sheets of puff pastry in half so you end up with 4 evenly sized rectangles. Unwrap Meaty Meat parcels, and place each one in the middle of one piece of pastry. Bring the pastry edges together in the middle and pinch them together to close. Place the parcels seam side down on a tray, cover with cling film, and store in the fridge while the oven preheats.

4. It’s time to bake

Make the “egg wash” by mixing oil, maple syrup, and plant-based milk.

Once the oven is preheated, place Baby Wellingtons on a parchment-lined baking tray, and brush them with “egg wash”.

Optionally, place the pastry lattice on top and brush with more “egg wash”.

Bake in the oven for 35-40 minutes, until golden brown. Once baked, transfer to a wire rack and let cool down slightly before serving.

Tips & Tricks

Take Time. Let the components cool down completely before assembling Baby Wellingtons to prevent the pastry from tearing.
Make It Fancy. Add a lattice with another layer of puff pastry to make them even more festive.
Gravy It Up. Serve the Baby Wellingtons with Caramelized Onion Gravy, our OG Gravy, or your Grandma’s best.

FAQ

Can I use different mushrooms for duxelles?

You can make duxelles with brown button, white button, or portobello. If you’re feeling fancy, you can create your own mix with the addition of oyster mushrooms, Maitake, and Shiitake.

How finely do I need to chop the mushrooms?

Ideally, you would chop mushrooms as finely as possible to achieve a paste texture after cooking. Aim for a rice grain size. If possible, use a food processor or chopper to speed up the process. In this case, be careful not to overprocess the mushrooms.

Can I omit the alcohol?

Yes, simply leave out the whisky when cooking mushroom duxelles.

Can I prepare this in advance?

You can prepare Baby Wellingtons up to 1 day in advance. Store in the fridge tightly wrapped in cling film, until you are ready to bake.

Can I make this recipe without vegan ham?

Free to omit the vegan ham, use a different plant-based cold cut alternative, or swap it for steamed Swiss card or savoy cabbage leaves.

Can I use another Juicy Marbles product instead of Meaty Meat Pork-ish?

Yes, you can prepare Baby Wellingtons with Thick-Cut Filet, or Meaty Meat Lamb-ish. If you are looking for a regular-sized Beef Wellington, you can follow our OG Loin Wellington recipe.

Can I make this recipe gluten-free?

Yes, just swap soy sauce for tamari, use gluten-free puff pastry, and make sure you’re using a gluten-free Whisky.

*Note: while Marbles Meats aren’t gluten-free certified, we do not use gluten in our recipe.