Vegetarian sausage wellington

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Step 1

Place the flour, eggs and salt in a large bowl and mix, adding little drops of water as you go.

Step 2

Combine the flour into a ball, tip it onto a floured surface and work it until you have a smooth ball of dough. Wrap in cling-film and chill in the fridge for at least an hour.

Step 3

Make the mushroom pate by melting butter and oil in a pan and sautéing the onions and garlic until translucent. Add the mushrooms and rosemary and sauté gently for about 15 minutes or until the mushrooms are fully cooked and tender. Set aside to cool completely.

Step 4

Make up the sozmix and the veggie stuffing according to the on-pack instructions, combine and set aside to cool. Once cool, form into a large sausage shape, wrap in cling-film and pop in the fridge.

Step 5

Take the pastry out of the fridge, roll it out into a thick oblong shape (24cm x 16cm).

Step 6

Flatten the butter with a rolling pin until flat and ⅔rds the size of the pastry shape. Lay the butter onto the lower ⅔rds of the pastry and fold the empty ⅓rd over the top, then fold the butter and pastry over the top.

Step 7

Flatten the pastry with your rolling pin and fold into thirds again. Repeat the process once more and then wrap in cling-film and pop in the fridge for an hour.

Step 8

Roll out the pastry until it’s bigger than the sausage mix but not too thin and spread the mushroom pate on top.

Step 9

Lay the sausage on top and roll the pastry up over it, tucking the ends in neatly before placing it onto your baking sheet and brushing with a beaten egg.

Step 10

Score the pastry with the back of a knife and bake on a medium to hot oven (180C) for at least 35 mins, covering with foil if the pastry looks as though it may catch.