Chestnut Wellington
Servings
6
Servings
6
Ingredients
Pastry
  • 2Sheets Vegan pastryyou can make your own.
Group 1
  • 1Tblsp olive oil
  • 1 Onion finely chopped
  • 4 Baby leeks finely chopped
  • 500gms Mushrooms finely chopped
  • 1clove Garlic finely chopped
Group 2
  • 50ml Red wine
  • 1tsp Marmite
Group 3
  • 200gm Roasted chestnuts, chopped
  • 1Zest Orangeunwaxed
  • 1tsp Dried sage
  • 1/2tsp Dried thyme
  • Sea salt to taste
Instructions
  1. Saute the ingredients in Group 1 until the onions are soft.
  2. Lower the heat.
  3. Add in Group 2, wine and Marmite and keep stirring until the wine has reduced.
  4. Add in Group 3 and cook for a further 5 minutes stirring frequently.
  5. The mixture should thicken.
  6. Take off the heat and allow to cool.
  7. Put the two sheets of pastry together to create a large rectangle. Roll a little to flatten out the join.
  8. Cut strips on the sides – as in image.
  9. Put filling in the middle.
  10. 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).
  11. Brush with a little nut milk.
  12. 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
  1. In the oven, you are cooking the pastry as the loaf is already cooked, so cook the pastry until a beautiful golden colour.
  2. Have all your ingredients ready … makes it easier.