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Sweet potato, chestnut and Stilton Wellington recipe

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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1 hour 10 mins
Serves 6
Fairly Difficult

500g sweet potatoes, diced
2 tbsp Mr Hugh’s garlic infused rapeseed oil
1 onion, chopped
1 red chilli, deseeded and finely chopped
2 tbsp fresh thyme leaves
100g cooked chestnuts, halved
1 x 500g pack puff pastry
100g Stilton
1 egg, beaten


Put the sweet potatoes in a large pan of water. Bring to the boil, blanch for 2 minutes, then drain. Leave to cool. Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, or until softened. Stir in the chilli and thyme, and cook for 2-3 minutes more.

Remove from the heat and season the mixture. Stir in the chestnuts and set aside to cool completely. Combine in a bowl with the blanched potatoes. Roll out the pastry on a lightly floured surface to around 35cm x 45cm (14in x 18in). Transfer to a floured piece of nonstick baking paper and spoon the potato mixture, lengthways, down the middle. Crumble over the Stilton. Brush the exposed pastry edges with the beaten egg. Fold up the sides to meet in the middle, pinching to seal (and trimming if needed).

Crimp each end of the Wellington (like a Cornish pasty) and tuck them under to completely seal the filling. Re-roll any leftover bits of pastry and cut into shapes, such as leaves, to decorate the top of the Wellington. Once you’re happy with the topping decoration, brush the Wellington all over with a little more egg. Carefully lift the Wellington, using the paper to help you, onto a large baking sheet, and then chill for at least 30 minutes, to firm up.

Meanwhile, preheat the oven to 200°C. Put another baking sheet in the oven to heat up. Transfer the Wellington to the hot baking sheet (on the nonstick paper) and bake for 30–40 minutes, until puffed and golden. Remove from the oven and leave to stand for 5-10 minutes before serving.

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