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.

 

Ingredients: 

  • 1 onion, chopped
  • 1 Tbsp oil
  • 2 garlic cloves, chopped
  • 125g mushrooms, sliced roughly
  • 110g cooked chestnuts, chopped (tinned are fine)
  • 1 Tbsp lemon juice
  • 1 Tbsp soy sauce
  • 1/2 tsp marmite
  • 110g wholemeal breadcrumbs
  • 110g cashews, ground in a blender
  • 2 tsp mixed herbs
  • 330g vegan puff pastry
  • soy milk for brushing