Wrapped in golden pastry, this vegan bake is packed with flavour.
Chestnut and Butter Bean Wellington
Serves: 4-6
Preparation: 25 mins
Cooking: 1hr 15 mins
Ingredients
For the pastry:
• 500g vegan puff or shortcrust pastry, in a block
• Flour, for rolling out
For the inner filling:
• 50g sun-dried tomatoes (oil reserved) drained and chopped
• 1 onion, chopped
• 300g cooked chestnuts, mashed
• 400g tin butter beans, drained and mashed
• 2 tsp fresh thyme leaves, chopped
• 50g ready-to-eat prunes, chopped
• 1 tsp mild curry powder
• 100g chopped mixed nuts
• Salt and pepper
For the outer filling:
• 400g mixed mushrooms, chopped
• 2 cloves garlic, finely chopped
• 2 tsp soy sauce
• 200g frozen spinach
• 1 lemon, juice and ½ zest only
To glaze:
• 2 tbsp soya milk
Method
- Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed.
- To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool.
- To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for 10 minutes, or until all of the moisture has evaporated. Allow to cool.
- To assemble the Wellington, 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.
Note: This can be baked and chilled for up to three days or frozen for up to three months. If frozen, allow to thaw and then thoroughly reheat.
Energy: 725 kcals Protein: 15.1g Carbohydrate: 58g Of which sugars: 10.1g Fat: 45g Of which saturates: 13.4g Fibre: 12.8g Salt: 1.1g (based on 6 servings)
©The Vegetarian Society 2016