Print

Mini Burrata Wellingtons with Pistachio-Basil Pesto

Print Recipe

These Mini Burrata Wellingtons with Pistachio-Basil Pesto transform the classic Wellington into an elegant vegetarian appetizer. Each flaky pastry parcel holds a molten ball of burrata surrounded by vibrant pistachio-basil pesto and optional prosciutto, creating a luxurious bite bursting with fresh herbal and nutty flavors. Perfect for entertaining or special occasions.

Ingredients

Scale

Filling & Wrap:

  • 4 mini burrata (about 60g each, well-drained)

  • 4 tablespoons pistachio-basil pesto (recipe below or store-bought)

  • 4 slices prosciutto (optional, omit for vegetarian)

  • 1 sheet puff pastry, thawed

  • 1 egg, beaten (for egg wash)

  • Flour, for dusting

Pistachio-Basil Pesto:

  • 40g fresh basil leaves

  • 50g shelled pistachios

  • 1 garlic clove

  • 60ml olive oil

  • 30g grated Parmesan cheese

  • Salt and pepper, to taste

Instructions

  1. Make the Pesto:
    In a food processor, blend basil, pistachios, garlic, and olive oil until smooth. Stir in Parmesan and season with salt and pepper.

  2. Prepare the Burrata:
    Drain burrata well and pat dry. Spread 1 tablespoon of pesto around each burrata ball. Wrap with prosciutto if using to help keep the pesto in place.

  3. Wrap in Pastry:
    Dust a surface with flour and cut puff pastry into 4 squares. Place one wrapped burrata in the center of each square. Fold corners over and pinch to seal, forming parcels. Chill in the fridge for 15 minutes to help the shape set.

  4. Brush & Bake:
    Preheat oven to 200°C (390°F). Brush each Wellington with beaten egg and place seam-side down on a parchment-lined baking sheet. Optionally decorate with pastry shapes.

  5. Bake:
    Bake for 18–22 minutes until the pastry is golden and crisp. Let cool for 5 minutes before serving, allowing burrata to soften but not run out.

Notes

  • Prosciutto is optional; omit for a fully vegetarian dish.

  • Use fresh burrata for best melting texture.

  • The pesto can be made ahead and refrigerated for up to 3 days.

Find it online: https://maicook.com/mini-burrata-wellingtons-with-pistachio-basil-pesto/