Mushroom & Nut Wellington

Fed up of nut roast? Try this delicious Wellington as your Christmas Main. Serve with all the festive trimmings and a rich gravy.

Ingredients

1 large white onion, chopped
1 leek, chopped
1 head of celery, chopped
½ head of garlic, minced
1 bunch of fresh rosemary and thyme 3 bay leaves
2 tbsp of sunflower oil
A splash of tamari
A splash of veggie Worcester sauce
1 kg of sliced chestnut mushrooms
200g roasted and ground cashews
1 tbsp of English mustard
125g jar of cranberry jelly
750g block of puff pastry
1 egg beaten with a splash of milk
Seasoning

Method

  1. Heat the oil in a large frying pan. Add the onion, leek, celery, bay and sauté for 5 minutes.
  2. Add the garlic and herbs and cook on a medium heat until beginning to brown.
  3. Add the mushrooms and mix well. Cook down until all the water has evaporated from the mushrooms and they are thoroughly browned.
  4. Take off the heat and stir in the mustard. Adjust the seasoning to taste and leave to cool.
  5. Roast the cashews in a low oven until they release an aroma. Allow to cool and blend in a processor until nearly smooth.
  6. In a clean mixing bowl combine the mushroom mixture (herb stalks removed) with the cashews.
  7. On a floured surface roll out the pastry into an oblong 2-3mm thick.
  8. Spread the cranberry jelly onto the pastry leaving a 2 inch border all the way round.
  9. Place the mushroom mixture onto the jelly and brush the edges with the milk and egg mix.
  10. Fold the long sides of the pastry into the centre so the mixture is wrapped up. Brush with egg to seal. Tuck in the end bits, also brushing with egg.
  11. Carefully roll the wellington onto a greased baking sheet so that the bottom becomes the top. Brush all over with the egg mixture and score lines into the pastry with a knife.
  12. Bake in a medium oven (140-150 °C) for approximately 40 minutes.

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