Recipe by Fee O’Shea
Chestnut Wellington
This is a delicious centre-piece at any celebration. Will be a hit with all those around your table. It does take a bit of time, but is totally worth it!
| Servings |
|
Ingredients
Pastry
- 2 Sheets Vegan pastry you can make your own.
Group 1
- 1 Tblsp olive oil
- 1 Onion finely chopped
- 4 Baby leeks finely chopped
- 500 gms Mushrooms finely chopped
- 1 clove Garlic finely chopped
Group 2
- 50 ml Red wine
- 1 tsp Marmite
Group 3
- 200 gm Roasted chestnuts, chopped
- 1 Zest Orange unwaxed
- 1 tsp Dried sage
- 1/2 tsp Dried thyme
- Sea salt to taste
Ingredients
Pastry
Group 1
Group 2
Group 3
|
|
Instructions
- Saute the ingredients in Group 1 until the onions are soft.
- Lower the heat.
- Add in Group 2, wine and Marmite and keep stirring until the wine has reduced.
- Add in Group 3 and cook for a further 5 minutes stirring frequently.
- The mixture should thicken.
- Take off the heat and allow to cool.
- Put the two sheets of pastry together to create a large rectangle. Roll a little to flatten out the join.
- Cut strips on the sides – as in image.
- Put filling in the middle.
- Pull up each corresponding strip from each side and cross or plait. By the time you’ve finished it should be all covered (or close to).
- Brush with a little nut milk.
- Bake for 15 minutes, if getting golden you can turn the oven down to a medium heat and cook a further 15 minutes.
Recipe Notes
- In the oven, you are cooking the pastry as the loaf is already cooked, so cook the pastry until a beautiful golden colour.
- Have all your ingredients ready … makes it easier.
