Back to Recipes

Gluten-Free Spinach, Mushroom, and Walnut Wellington Bites

Name: Gluten-Free Spinach, Mushroom, and Walnut Wellington Bites
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: British-inspired
Ingredients: 1 package (about 14 oz) gluten-free puff pastry sheets, thawed; 1 tablespoon olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 8 oz cremini or white mushrooms, finely chopped; 4 cups fresh spinach, chopped; 1/3 cup finely chopped walnuts (optional - omit for nut-free) - for nut-free version, replace with 1/3 cup cooked lentils; 1 tablespoon gluten-free tamari or soy sauce; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg for egg wash replacement); 1 teaspoon lemon juice

By Freeflourish Editorial TeamPublished May 7, 2026 | Updated Jul 7, 2026

British-inspired 45 mins glutenfreedairyfreenutfreefamilyfriendlysnackeasyappetizerholidayclassicfreezablequickrecipesbaking

Gluten-Free Spinach, Mushroom, and Walnut Wellington Bites with measured ingredients, 45-minute timing, 12-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 20 min

Cook 25 min

Total 45 min

Servings 12

Difficulty easy

Cuisine British-inspired

Ingredients

Servings 12

1 package (about 14 oz) gluten-free puff pastry sheets, thawed
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 oz cremini or white mushrooms, finely chopped
4 cups fresh spinach, chopped
1/3 cup finely chopped walnuts (optional - omit for nut-free) - for nut-free version, replace with 1/3 cup cooked lentils
1 tablespoon gluten-free tamari or soy sauce
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 tablespoon ground flaxseed + 3 tablespoons water (flax egg for egg wash replacement)
1 teaspoon lemon juice

FreeFlourish Gluten-Free Vegan Spinach, Mushroom, and Walnut Wellington Bites ingredients

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine ground flaxseed and water. Stir well and set aside to thicken (about 5 minutes). This will be your egg wash substitute.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the finely chopped mushrooms and cook until they release their moisture and it evaporates, about 7-8 minutes.
Stir in the chopped spinach and cook until wilted, about 2 minutes.
Add the walnuts (or lentils for nut-free), tamari, dried thyme, smoked paprika, lemon juice, salt, and pepper. Mix well and cook an additional 2 minutes, then remove from heat and let filling cool.
On a lightly floured surface (using gluten-free flour), roll out the puff pastry sheets to smooth out creases and slightly enlarge the sheets.
Cut the pastry into 12 equal squares.
Place a heaping tablespoon of the cooled filling onto the center of each square.
Brush the edges of each pastry square lightly with the flax egg mixture.
Fold each corner of the square toward the center to cover the filling, pinching edges gently to seal. You can fold opposite corners to form a neat parcel or slightly twist the tops for a decorative look.
Place the formed bites onto the prepared baking sheet, seam side down.
Brush the tops lightly with the remaining flax egg mixture for a golden finish.
Bake in the preheated oven for 20-25 minutes until pastry is golden and puffed.
Remove from oven and allow to cool slightly before serving.
Serve warm or at room temperature. These Wellington bites freeze well - freeze uncooked bites on a tray, then transfer to a sealed container for up to 3 months. Bake from frozen, adding a few extra minutes to baking time.