An original recipe for a vegetarian Xmas main course for just £1.79 per person!

The main: The Portobello mushroom, port and stilton wellington (serves 5 - so plenty leftover for Boxing Day! - and costs £1.79 per person)

Last week I published my frugal recipe for an Xmas starter: Smoked mackerel pate on crostini and red onion confit. Next week, I'll take you through my recipe for a frugal dessert: a lemon tart with fresh vanilla mascarpone. Ingredients for these dishes can be found below, if you want to buy them up now.

But today, I'm like to take you through my recipe for a frugal main course for vegetarians. (I've also provided a meat alternative: a recipe for a roasted pheasant with garlic and bacon, caramelised sprouts, rosemary roasts, bread sauce and peach, sausage and thyme stuffing.)


  • 500g of Jus Rol puff pastry (89p)
  • 700g of Portobello mushrooms (£3.38)
  • 2 large red onions (42p)
  • 25g of fresh thyme (68p)
  • 100g Tesco pine nuts (£1.89)
  • 220g of Tesco blue stilton (£1.72)

The cupboard staples...

Salt, black pepper, olive oil, 2 cloves of garlic, 1 egg and a splash of port.

Total cost

If you already have the cupboard staples, then according to, this trolley was cheapest at Tesco, where it came to £8.98 - that's £1.79 per head!


  • Let's make the filling first as we need to cool it right down before we place in the pastry - otherwise the puff pastry will meltdown and it will be too hard to handle.
  • Roughly chop the red onions, mushrooms, thyme and garlic cloves.
  • Now get a large pan on the heat and add a really good glug of olive oil. Fry off the onions first until soft, then add the mushrooms, pine nuts and garlic and fry until they have a nice colour on them. Now turn the heat right up on the pan and add a good splash of port and reduce down until the alcohol has burnt off (you don't want the mixture to have too much excess liquid so make sure you reduce sufficiently). Add the fresh thyme and salt and pepper. Let the mixture cool right down in the fridge.
  • Now preheat the oven to 220C before you rollout the pastry.
  • Take the pastry out of the fridge and roll out into two even rectangles on a floured surface. I would make the pastry between ½ a cm and ¾ of a cm in thickness.
  • Remove the cooled filling from the fridge and place it in the middle of one of the pastry rectangles along with a few slices of stilton on top of the mixture (use all the 220grams - it's Christmas!). Then brush the edges with a little beaten egg and place the other rectangle on top. Bring the sides in a little using your hands so you get a nice tight wellington. Cut off any excess pastry using a knife so it seals the wellington tightly.
  • Place the wellington in the fridge to cool for 15 minutes before cooking. After 15 minutes take the wellington from the fridge, place on a baking tray (lined with greased baking paper) and egg wash. Cook for 30 minutes until the pastry is golden.
  • Happy Christmas eating!