Vegetarian Mushroom Wellington

This vegan wellington looks impressive, is packed with flavor, and will be the star of your Sunday roast. It combines roasted butternut squash, mushrooms, chestnuts, walnuts, and herbs encased in golden puff pastry.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°c (fan assisted)/425°f/gas 7.

Step 2

Combine the butternut squash, a good drizzle of olive oil and a sprinkle of salt and black pepper on a baking tray. Mix well, then roast for 35-40 minutes, until soft.

Step 3

Heat olive oil in a frying pan over medium heat. Add mushrooms and onion, fry for 10-12 minutes, until soft. Add chestnuts, walnuts, sage, thyme, season and fry for 5 more minutes.

Step 4

Remove from heat. Add roasted squash, mash everything into a chunky paste, adjust seasoning. Allow to cool completely.

Step 5

Unroll puff pastry sheet, spoon filling into a tight log over 1/3 of width. Fold pastry tightly around filling, crimp sides, press diamond pattern, brush with olive oil.

Step 6

Transfer to lined baking tray and bake for 30-35 minutes, until golden brown. Cool for 5 minutes before slicing and serving.