Walnut and Mushroom Wellington

Serves 6 | Prep time: 15 mins | Cooking time: 30 mins

INGREDIENTS

Mince filling

• 1 cup walnuts
• 1/2 cup cashews
• 1/2 cup breadcrumbs
• 6 medium mushrooms, approximately 200g
• 1 Tbsp ‘beef’ style Massel stock powder
• 1 tsp crushed garlic or powder
• 2 tsp liquid smoke (optional)
• 1 handful fresh parsley
• 1/4 cup water

Pastry

• 1 handful baby spinach
• 1/2 carrot or sweet potato, peeled in strips
• 2 sheets thawed vegan puff pastry
• 3 Tbsp maple syrup

METHOD

1. Preheat fan forced oven to 200C/390F.
2. Process all the mince filling ingredients except for the water in a food processor for about 1 minute until the mixture resembles mince crumbs.
3. With the processor still running, pour in the water to allow the mince to bind together.
4. Placing your 2 puff pastry sheets on a lightly floured bench, form 1 large rectangle with the 2 sheets joined together, ensuring they are pressed firmly together.
5. ​Place the walnut mince in the middle of the pastry and use your hands to form it into a firm log in the centre, leaving some room at the ends.
6. Layer the spinach and carrot on top of the mince. Press down firmly.
7. To wrap the pastry, starting with the side closest to you, and carefully roll the puff pastry over the top of the mince to create a long log, tucking in the pastry ends as you go, like wrapping the ends of a present.
8. Gently transfer the pastry, fold side down, onto an oven tray lined with baking paper. If the pastry comes apart a little, that’s okay, just press the pastry together to cover the gaps.
9. Using a sharp knife, make large diagonal scores on top of the pastry to help steam escape and for ease when cutting and serving the Wellington.
10. Taking a pastry brush, paint maple syrup all over the pastry surface. This will create a lovely golden glaze.
11. Bake in the preheated oven for 30 minutes or until golden brown and crisp.
12. Serve with roasted vegetables and gravy.

Walnut and Mushroom Wellington