Potato Wellington With “Turkey” Gravy

Need a showstopper main dish for the holidays? We got you. How about a thick medallion of buttery crisp puff pastry wrapped around a super savory potato mash topped with chewy King oyster mushroom “turkey” and creamy kick ass gravy? Here’s the best thing: you can make most of it ahead then assemble and bake on the big day.

Ingredients

  • 2 1/4 lbs (1 kg) new potatoes
  • 3 cloves garlic, peeled
  • Sea salt
  • 5 Tbsp plant-based butter
  • 3/4 tsp ground black pepper
  • 1 Tbsp Wicked Kitchen Garlic & Herb Nooch Seasoning (see sub below)
  • 1 sheet (11.25 oz/320g) puff pastry, thawed if frozen
  • 3 cups (710 ml) King Oyster Mushroom “Turkey”
  • 2 cups (475 ml) Kick-Ass Gravy
  • Fresh thyme sprigs, for garnish

 

You can replace the Wicked Kitchen Garlic & Herb Nooch Seasoning with 2 tsp nutritional yeast, 1/2 tsp poultry seasoning, and 1/2 teaspoon garlic powder.

For the plant-based puff pastry: In the UK, Jus-Roll sells a 320 g (11.25 oz) sheet of pastry made with vegetable oils. In the US, Pepperidge Farm sells 2 similar sheets of pastry at 17.3 oz (490 g). Use 1 of the Pepperidge Farm sheets, which will be slightly smaller than the single sheet of Jus-Roll. In that case, just use a little less potato filling.

Instructions

  1. Scrub the spuds and cut into 2 inch (5 cm) chunks. Drop into a pot of cold water along with the whole garlic cloves, and then season the water with a generous amount of salt. Potatoes love salt. Cover and bring to a boil, then uncover and boil until fork-tender, 10 to 15 minutes. Drain well (you want the potatoes pretty dry) then transfer to a bowl.
  2. Add the butter to the bowl along with a generous pinch of salt, pepper, and nooch seasoning. Mash it all together while the potatoes are still hot and melt the butter. Let cool, then spoon into a bowl, cover, and chill until cold (a few hours, or overnight). You want to fill cold so it’ll hold a shape.
  3. Heat the oven to 400ºF (200ºC) with convection on if you can.
  4. Unroll the thawed puff pastry sheet on a large sheet of parchment paper. Tip the potato mash onto the center of the pastry and use your hands to mold the mash into a thick log in the center of the rectangle, about 3-4 inches (7-10 cm) in diameter. Leave a couple of inches (a few cm) of pastry around the ends of the log. If you have too much potato filling, chill it to use as a side dish for another meal. Use the parchment to roll one end of the pastry up and over the potato filling. It should completely cover the top of the filling. Brush water along the edge of the other end of the pastry to make it sticky, then lift and fold that end up and over the top. You’ll want the seam of the pastry on the top side. Fold up the ends of the pastry toward the top too. It’ll look a mess and that’s okay – you’ll flip the log over to bake so the finished wellie looks nice and neat. Use your hands and the parchment to roll the log back and forth into an evenly round shape, ensuring a good seal all around.
  5. Use the parchment to transfer the wellie to a sheet pan. Make sure the seams are down, then sprinkle the top with coarse salt. Bake until beautifully golden brown, 20 to 25 minutes. Now, make sure you let your big ‘ol log cool before cutting or the filling will spill all over the place. It can sit for up to 30 minutes, but 15 minutes is perfect.
  6. Cut the wellie into thick medallions and lay flat on plates. Pile a generous amount of “turkey” on top then spoon on the gravy and garnish lovingly with the thyme.

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