Easy Lentil Wellington

Name: Easy Lentil Wellington
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: british

James Wythe

If you've never tried a meat free wellington, then now is the time! Earthy chestnut mushrooms pair wonderfully with fresh herbs and chestnuts, tamari and tomato purée adds an extra flavour boost, all wrapped in flaky puff pastry. This is gluten free, but you can use regular puff pastry if you prefer. I love this with cranberry sauce and yorkshire puddings - so good!

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Ingredients

gluten free puff pastry 2
chestnut mushrooms 200 g (chopped)
chestnuts 150 g
tamari 2 tbsp
tinned lentils 2 (drained)
garlic cloves 2 (crushed)
vegan gravy granules 2 tbsp
Dijon mustard 2 tsp
tomato purée 1 tbsp
fresh rosemary to taste (chopped)
fresh thyme to taste (chopped)
olive oil splash

Method

Preheat the oven to 200°C/180°C fan/gas mark 6. Chop the mushrooms and crush the garlic. Pick and finely chop the leaves from 1 sprig of rosemary and 2 sprigs of thyme.
Add a drizzle of olive oil to a large pan, on a medium heat. Add the chopped mushrooms, chestnuts and tamari and cook together for a few minutes until the mushrooms soften and are browned.
Stir in the drained lentils (making sure there is no excess liquid added from the lentils), garlic, gravy powder/granules, tomato puree, dijon mustard, chopped rosemary and thyme and mix well.
Cook for a few minutes, then take the pan off the heat and leave to cool for 5-10 minutes.
Meanwhile place your first pastry sheet, on the baking paper it comes with, onto a baking tray then spoon on the lentil mix, leaving a border of around 1 - 2cm around the edges.
Gently top with the other pastry sheet and press tightly around the edges to seal. Cut off any excess pastry then crimp around the edges with a fork.
You can use the excess pastry to cut out shapes for the top if you like. Gently slice the top a couple of times to allow steam to release while cooking. Brush the top with a dash of olive oil.
Bake in the oven for around 20 - 25 minutes until lightly golden, allow to sit for 5 minutes before slicing. Slice with a serrated knife. Plate up and enjoy!

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