Chestnut Wellington
Servings
6
Servings
6
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
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.