Ingredients - Serves 6-8 people
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

• Heat the oil in a large frying pan. Add the onion, leek, celery, bay and sauté for 5 minutes.

• Add the garlic and herbs and cook on a medium heat until beginning to brown.

• Add the mushrooms and mix well. Cook down until all the water has evaporated from the mushrooms and they are thoroughly browned.

• Take off the heat and stir in the mustard. Adjust the seasoning to taste and leave to cool.

• Roast the cashews in a low oven until they release an aroma. Allow to cool and blend in a processor until nearly smooth.

• In a clean mixing bowl combine the mushroom mixture (herb stalks removed) with the cashews.

• On a floured surface roll out the pastry into an oblong 2-3mm thick.

• Spread the cranberry jelly onto the pastry leaving a 2 inch border all the way round.

• Place the mushroom mixture onto the jelly and brush the edges with the milk and egg mix.

• 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.

• 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.

• Bake in a medium oven (140-150 °C) for approximately 40 minutes.

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