Chestnut and Mushroom Wellington

This is great with a roast dinner or make it into pasties instead of a Wellington and have for lunch!

Method:

Preheat oven to 200 degrees Celsius. Over medium heat, fry onion in oil. Add the garlic and mushrooms and cook for five minutes. Transfer mix into a food processor and blend before adding chestnuts, lemon juice, soy sauce and marmite. Blend again before pouring mix into a bowl. Add the breadcrumbs, cashews and herbs, season and mix well.

Roll pastry to make an A4-sized rectangle. Place pastry on a lightly oiled baking tray. Heap the mushroom mixture in the centre, forming it into a loaf-type shape. On either side of the filling, cut the pastry into diagonal strips around two centimetres wide. Fold these over the filling in a plait shape and tuck in the ends. Brush with soy milk.

Bake for 40 minutes, or until the pastry is golden brown.