Mushroom and Chestnut Wellington

Ingredients

• 7 oz Chestnut Mushrooms
• 3 ½ oz Shiitake Mushrooms
• 10 ½ oz Chestnuts
• 4 ½ oz Black-eyed Beans
• 1 Red Onion
• 2 cloves Garlic
• 1 tsp Dried Sage
• 1 tbsp Mushroom Ketchup
• 1 tbsp Olive Oil
• 0 Salt
• 0 Black Pepper
• 6 ¼ oz Spelt Flour
• 2 ⅔ oz Vegan Margarine
• 3 tbsp Water
• 2 tbsp Non-dairy Milk

1. 1Preheat the oven to 400°F. If using raw chestnuts, score them and roast on a baking tray for about 20 minutes until the shells split and the flesh is tender; let cool slightly, then peel.
2. 2While the chestnuts roast, heat the olive oil in a frying pan over medium heat. Add the chopped red onion and cook for about 5-7 minutes until translucent and just starting to caramelise.
3. 3Add the minced garlic and sliced chestnut and shiitake mushrooms to the pan. Sweat on medium heat for 8-10 minutes until most of the liquid has evaporated and the mushrooms just start to brown. Remove from heat and let cool.
4. 4In a food processor, blend the cooked black-eyed beans and roasted chestnuts until they resemble coarse breadcrumbs. For extra texture, blend the chestnuts separately and leave them a little coarser.
5. 5Transfer the bean and chestnut mixture to a large mixing bowl.
6. 6Pulse the cooled mushroom mixture briefly in the food processor, then add it to the mixing bowl along with the dried sage and mushroom ketchup, if using.
7. 7Mix everything together well and season generously with salt and black pepper to taste. Set aside while you make the pastry.
8. 8For the pastry, measure the spelt flour and chilled vegan margarine into a large mixing bowl. Cut the margarine into the flour with a knife until it forms small chunks, then rub together with your fingertips until the mixture resembles fine breadcrumbs.
9. 9Add the cold water a little at a time, mixing until the dough comes together into a ball.
10. 10Wrap the pastry and chill in the fridge for 20 minutes, then roll it out on a lightly floured surface into a large rectangle.
11. 11Shape the mushroom mixture into a loaf shape lengthways in the center of the pastry.
12. 12Brush the pastry edges with non-dairy milk, then carefully roll the pastry around the filling, leaving the seam underneath.
13. 13Pinch the ends together, brush the whole wellington with non-dairy milk, and cut a few small slits in the top for steam to escape. Place onto a greased baking tray.
14. 14Bake in the preheated oven at 350°F for 35-40 minutes until the pastry is golden brown. Let rest for 5-10 minutes before slicing and serving.