BIG DAY WELLINGTON
Directions
- 1Start off by blitzing some mushrooms and walnuts.
- 2Cook down some onions, carrots, celery, garlic and add some salt.
- 3Add the mushrooms to the pan.
- 4Add fresh herbs, tomato puree, soy sauce, and a stock cube.
- 5Pulse some chickpeas and add it to a bowl with the mushrooms, breadcrumbs, and flax egg.
- 6Mix until all ingredients are combined.
- 7Carefully add the mixture to some cling film and roll it into a log.
- 8Once rolled into a log, pop it in the fridge.
- 9Roll out the pastry.
- 10Add some seasoned spinach.
- 11Place the log on top of the spinach.
- 12Roll the pastry tightly around the log until it's all covered, then remove the excess.
- 13Brush with some butter and use the removed excess pastry to create a design.
- 14Add some salt.
- 15Heat up a pan on medium heat, add the oil, onion, celery, carrots, garlic and sweat down for 8 minutes.
- 16Pour the diced mushroom and walnuts into the pan, sauté until they release their water approx 10 minutes.
- 17Add the fresh herbs to the pan and sauté for 1-2 minutes.
- 18Add the soy sauce, puree and fry for a minute or so. Remove from heat and allow to cool.
- 19Once the veg mixture has cooled, add them to a large bowl with chickpeas, breadcrumbs, flax egg, salt and pepper. Mix together (add more breadcrumbs if too wet).
- 20Using some cling film roll into a log then pop into the fridge until ready to use.
- 21Cook the spinach until wilted then squeeze out the excess moisture.
- 22Place the pasty onto the surface, add the spinach then the log. Roll tightly then trim the ends before sealing then seal the ends.
- 23Brush over some melted butter then do whatever design comes to the heart.
- 24Place in the preheated oven (200°c) for 35 mins until golden brown. Remove from the oven, set aside for 5-10 mins then serve up and enjoy!
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 large garlic cloves, minced
- 1 tsp fresh thyme, roughly chopped
- 1 tsp fresh sage, roughly chopped
- 1 tsp fresh rosemary, roughly chopped
- 1 Good pinch salt and pepper
- 220 g mushrooms, blitzed
- 90 g walnuts, blitzed
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 meat free ",beef" stock cube
- 400 g chickpeas, drained and mashed
- 0.5 cup panko breadcrumbs
- 2 flax eggs (2 tbsp flax seeds + 5 tbsp water)
- 1 tbsp vg butter, melted
- 350 g baby spinach
- 1 shallots
- 1 garlic clove
- 1 tbsp olive oil
- 0.25 tsp nutmeg
- 1 puff pastry log
- 1 tbsp vg butter, melted
Equipment
pancling filmfridgeoven
Tips
- If making in advance, the log can be kept in the fridge for a couple of days.
- Add more breadcrumbs to the mixture if it is too wet.
- Squeeze out excess moisture from the cooked spinach.
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