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