Mushroom and Chestnut Wellington

Ingredients

• 7.05 oz Chestnut Mushrooms
• 3 ½ oz Shiitake Mushrooms
• 10.58 oz Chestnuts
• 4 ⅜ oz Cooked Black-eyed Beans
• 1 Red Onion
• 2 cloves Garlic
• 1 tsp Dried Sage
• 1 tbsp Mushroom Ketchup (Optional)
• 1 tbsp Olive Oil
• Salt
• Black Pepper
• 6.17 oz Spelt Flour
• 2 ⅔ oz Vegan Margarine
• 3 tbsp Water
• 2 tbsp Non-dairy Milk For Brushing

Instructions

1. Begin by cooking your chestnuts. While your chestnuts are roasting, finely chop the onion and gently fry in a frying pan until translucent and just starting to caramelise.
2. Mince the garlic and slice the mushrooms and stir into the onion. Sweat on a medium heat until most of the water has been released from the mushrooms and they are just starting to brown. Then set the pan aside to cool.
3. In a food processor, blend the beans and chestnuts until they start to resemble breadcrumbs. If you like a little extra texture blend the chestnuts separately and leave them a little coarser.
4. Place the bean and chestnut mixer into a large mixing bowl.
5. Blend the mushrooms in the food processor and add to the mixing bowl along with the sage, and mushroom ketchup if using.
6. Mix together well and season to taste and set aside while you make the pastry.
7. Measure out the flour and marg into a large mixing bowl and chop into the marg with a knife until cut into fairly small chunks. Then rub the mixture together with your fingertips until it resembles fine breadcrumbs.
8. Add the water a bit at a time until the mixture comes together in your hands to form a ball.
9. Place the pastry covered in the fridge for 20 mins before rolling it out on a lightly floured surface into a large rectangle.
10. Mould the mushroom mixture into a loaf shape in the center of your pastry length ways.
11. Brush the pastry edges with milk and carefully roll the whole thing, leaving the seam underneath.
12. Pinch the ends together and brush the whole thing with milk, make a few small cuts in the pastry for steam to escape then place onto a greased baking tray.
13. Bake in a pre-heated oven at 350°F for 35-40 mins until golden brown.