Chestnut & Butter Bean Wellington
Serves: 4-6
Ingredients
- PASTRY
- 500g vegan puff or shortcrust pastry, in a block
- Flour, for rolling out
- INNER FILLING
- 50g sun-dried tomatoes (oil reserved) drained & chopped
- 1 onion, chopped
- 300g cooked chestnuts, mashed
- 400g tin butter beans, drained & mashed
- 2 tsp fresh thyme leaves, chopped
- 50g ready-to-eat prunes, chopped
- 1 tsp mild curry powder
- 100g mixed nuts, chopped
- Salt and pepper
- OUTER FILLING
- 400g mixed mushrooms, chopped
- 2 cloves garlic, finely chopped
- 2 tsp soy sauce
- 200g frozen spinach
- 1 lemon, juice & ½ zest
- TO GLAZE
- 2 tbsp soya milk
Method
- PASTRY
- Preheat the oven to 180°C. Roll out the pastry to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed
- INNER FILLING
- Heat a little of the sun-dried tomato oil (save some for later) in a large frying pan and gently fry the onion for 5 minutes. Add the remaining ingredients, except the seasoning, and cook for 10 minutes on a low heat, stirring often until dry and holding together
- Season to taste and set aside to cool
- OUTER FILLING
- Fry the mushrooms and garlic for 5 minutes in tomato oil
- Add the soy sauce, spinach, lemon zest and juice and cook for 10 minutes, or until all of the moisture has evaporated. Allow to cool
- TO ASSEMBLE
- Line a baking sheet with greaseproof paper and transfer the pastry to it. With the long edge facing you, use the back of a table knife to lightly mark the pastry in half horizontally, giving two long rectangles. Place the inner filling in the top rectangle, leaving a 3cm border around the edges, and form it into a sausage shape. Pat the mushroom and spinach layer all over the filling to form the outer filling
- Brush the pastry borders with a little water. Fold the lower half of the pastry over to enclose the fillings and press all around to seal, then crimp the ends with a fork. Brush with the soya milk and bake for 45 minutes or until golden
- Serve with trimmings of your choice
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