Chestnut & Butter Bean Wellington

Food Main Courses Vegetarian
The Vegetarian Society, Festive Flavours
Prep: 25 minutes
Cook: 1 hour 15 minutes
4-6 Servings
Ingredients
PASTRY
500g vegan puff or shortcrust pastry, in a block
Flour, for rolling out
INNER FILLING
50g sun-dried tomatoes (oil reserved) drained & chopped
1 onion, chopped
300g cooked chestnuts, mashed
400g tin butter beans, drained & mashed
2 tsp fresh thyme leaves, chopped
50g ready-to-eat prunes, chopped
1 tsp mild curry powder
100g mixed nuts, chopped
Salt and pepper
OUTER FILLING
400g mixed mushrooms, chopped
2 cloves garlic, finely chopped
2 tsp soy sauce
200g frozen spinach
1 lemon, juice & ½ zest
TO GLAZE
2 tbsp soya milk
Method
  1. PASTRY
  2. Preheat the oven to 180°C. Roll out the pastry to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed
  3. INNER FILLING
  4. Heat a little of the sun-dried tomato oil (save some for later) in a large frying pan and gently fry the onion for 5 minutes. Add the remaining ingredients, except the seasoning, and cook for 10 minutes on a low heat, stirring often until dry and holding together
  5. Season to taste and set aside to cool
  6. OUTER FILLING
  7. Fry the mushrooms and garlic for 5 minutes in tomato oil
  8. Add the soy sauce, spinach, lemon zest and juice and cook for 10 minutes, or until all of the moisture has evaporated. Allow to cool
  9. TO ASSEMBLE
  10. 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
  11. 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
  12. Serve with trimmings of your choice