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Mushroom, Nut & Cranberry Wellington

A wonderfully festive centrepiece! The filling could even be made in advance and frozen until you’re ready to wrap it and bake it.

Serves: 6
Time to prepare: 20 mins
Time to cook: 45 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan

Ingredients

For the filling

  • Oil for frying
  • 1 large red onion, finely diced
  • 1 garlic clove, finely chopped
  • 350g mixed mushrooms, finely chopped
  • 1 large carrot, peeled and grated
  • 1 tbsp freshly chopped rosemary
  • 2 tbsp freshly chopped parsley
  • 1 tsp dried sage
  • 1 tbsp lemon juice
  • 1 tbsp tomato purée
  • 1 tbsp vegetarian Worcestershire sauce
  • 100g fresh breadcrumbs
  • 200g mixed chopped nuts (brazils, almonds, hazelnuts, pine nuts)
  • Salt and pepper to season
  • 2 tbsp cranberry sauce

For the pastry

  • 1 packet vegan puff pastry

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a baking tray with oil.
  2. In a large pan, sauté the onion and garlic on a low heat until translucent.
  3. Add the mushrooms, carrot, herbs, lemon juice, tomato purée and Worcestershire sauce and continue to cook for 10–20 minutes.
  4. Once the mixture has reduced, remove from the heat and add the breadcrumbs and nuts. If the mixture is a little wet, add more breadcrumbs. Season with salt and pepper and allow to cool to room temperature.
  5. Roll the pastry into a large rectangle to fit a regular sized baking tray. Spread the cranberry sauce down the middle of the pastry and spoon the mushroom mixture on top, forming into a sausage.
  6. Score the sides of the pastry either side of the mixture and plait. You’re aiming to create a large sausage roll.
  7. Place in the preheated oven and bake for around 30–45 minutes, or until pastry has risen.

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