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  • Potato packages with mushroom-nut-truffle filling
  • Potato packages with leek-mushroom vegetables
  • Potato parcels with mushroom-nut filling and vegetables, close-up
  • Cut-open potato parcels showing mushroom-nut truffle filling, close-up
  • Potato parcels with vegetables and cranberries on a plate, served
  • Potato parcels with mushroom veg and cranberries overhead, plated
  • Set table with potato parcels, cutlery and cranberries

13 DECEMBER 2018

Christmas Menu Part III – Potato packages with mushroom walnut truffle filling

By Verena Frei

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This post is also available in: deutsch

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Last updated 9 July 2026

Prep
60 min
Cook
30 min
Total
90 min

Hello lovelies, after we enjoyed the beetroot soup and the dip platter, it is now time for: Christmas menu Part 3 – potato packages with mushroom walnut truffle filling! The main course of a festive meal should definitely be something special. I didn’t want a recipe that is available online in all variants. After some research I found mostly nut roast, vegan roulades or filled puff pastry, but I wanted to make something different. Also, in the end the potato packages were my mom’s idea, who is also very creative with food.

Main course

So we made some delicious potato packages with a mushroom walnut filling. As a special highlight I refined them with truffle oil (if you don’t like truffles you can just drop it). They are wrapped in leeks and roasted crispy with a polenta coating. This is how you can spoil your loved ones without serving a heavy meal. I added a light mushroom leek vegetable mix with fresh thyme and a delicious white wine and cream sauce.

Potato packages with leek-mushroom vegetables

Potato parcels with mushroom-nut filling and vegetables, close-upCut-open potato parcels showing mushroom-nut truffle filling, close-up

You can easily prepare the potato dough in the morning and wrap and fry them in the evening, that saves you some time. Simply cut them as required and refrigerate them, preparing them is really easy. I would make the vegetables fresh though, they just taste best fresh. We had a sauce with cranberries and pomegranate along with this meal and it was super delicious. Let some fresh cranberries and pomegranates simmer in some juice, sweeten with maple sirup and thicken with some starch.

Potato parcels with vegetables and cranberries on a plate, served

How do you like these little potato presents, aren’t they cute? They are a true taste experience with their savory filling of mushrooms, walnuts and truffle oil. You will definitely spoil your loved ones with these.

Potato parcels with mushroom veg and cranberries overhead, platedSet table with potato parcels, cutlery and cranberries

So this was the main course of this year’s Christmas menu, I hope you have developed some appetite! Last year I cooked some savoy packages with a black rice filling, they were very yummy (you can find the recipe here). Of course you have the option to pick individual components from this and last year.

Now we should all be full and satisfied, there is only one thing missing: dessert!

The complete Christmas menu

These potato packages are the main course. Here are the other three courses of my vegan Christmas menu:

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: let the potato dough cool down well, it is far easier to fill and seal once cold. Shock the blanched leek leaves in ice water so they stay flexible and don't tear when wrapping. If you like, refine the filling with a good truffle oil – use it sparingly, it is intense. The packages taste best straight from the pan, golden and crisp.

Potato packages with mushroom-nut-truffle filling

5.0 from 1 vote

Christmas Menu Part III – Potato packages with mushroom walnut truffle filling

Vegan potato packages with a mushroom, walnut and truffle filling, wrapped in leek and fried golden – the festive Christmas main course with a mushroom-leek medley.

  • Prep:60 min
  • Cook:30 min
Vegan
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INGREDIENTS

Potato packages:

Filling:

Leek:

Vegetables:

INSTRUCTIONS

Potatoes

  1. Boil the potatoes in water until they are well done
  2. Let them steam off, peel them and mash them with a potato masher
  3. Add polenta and flour and mix well
  4. Season with salt, pepper and nutmeg
  5. Refrigerate them

Filling

  1. Finely chop mushrooms and walnuts
  2. Heat up olive oil in a pan
  3. Finely chop shallots and garlic and roast them in olive oil until translucent
  4. Add mushrooms and walnuts and roast them for 5-10 minutes at high temperature
  5. Chop the fresh herbs and add them to the filling along with the spices and truffle oil
  6. Season one last time and let it cool off

Packages

  1. Seperate the leek leaves for the packages and blanch them in boiling salt water for approx. 10 minutes until they are soft and then place them in ice water (prepare a bowl with water and ice cubes)
  2. Take the potato dough out the fridge, separate it in half and spread both halves on a board with baking paper or foil, approx. 0.5-1” thick
  3. Place the filling on one side and put the other half on top – press it down a little or close the sides
  4. Cut packages (approx. 8 pcs.)
  5. Heat up olive oil in a pan
  6. Wrap the leek leaves around the packages just like a present
  7. Sprinkle some polenta on them and fry them on both sides until they are golden brown (approx. 5 minutes per side)

Vegetables

  1. Cut the mushrooms, leek and carrots in slices
  2. Finely chop the shallots and roast them in olive oil
  3. Add leek and carrots and roast them for 3-4 minutes, then add the mushrooms
  4. Roast for an additional 5-7 minutes and deglaze with white wine
  5. Add cream and spices and let simmer for a while
  6. Stir in the freshly chopped thyme at the end
  7. If the sauce is too runny, thicken it with 1 Tbsp starch
GOOD TO KNOW

Frequently asked questions

  • Yes, you can make the potato dough and the filling in the morning and cut the packages to size. Keep them in the fridge until the evening, then wrap them in leek and fry them fresh. I prefer to make the vegetables just before serving.

  • If you don't like truffle, simply leave out the truffle oil and truffle salt and season with regular salt. The filling of mushrooms, walnuts and fresh herbs still tastes wonderfully savory without it.

  • Floury potatoes are best because they give a mouldable, stable dough. Combined with polenta and flour, the mixture rolls out and fills well without falling apart.

  • A light mushroom-leek vegetable medley in a white wine cream sauce is a wonderful match. We also served a fruity cranberry and pomegranate sauce – its festive tartness pairs perfectly with the savory packages.

  • The quantities given make about 8 potato packages, ideal as a main course for a multi-course Christmas menu. For bigger appetites, simply double the amount.

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TAGS:VEGANDINNERWALNUTSXMASCHRISTMAS MENUCHRISTMAS DINNERMUSHROOMSMENÜKARTOFFELPÄCKCHENLAUCHNUSSPILZTRÜFFELWEIHNACHTSESSENTRUFFLELEEKPOTATO PACKAGES

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