Updated: Nov 14
This is my #recipe for a wonderful #vegetarian /#vegan wellington. I used some fresh #winterchantarelles along with some dried #porcini from my foraging last year and a few different type of nuts to create a crunchy texture for the filling. Adzuki beans -- widely used in Asian cuisine and a real treat if you have never tried them -- are there too; their texture is similar to that of yellow mung beans and black beans.
Here is my recipe if anyone would like to give it a try!
2 tbsp olive oil
1 medium onion, finely chopped
400g tinned adzuki beans, rinsed and drained well
200g tinned butter beans, rinsed and drained well
1 tsp fresh thyme
2 tsp parsley - finely chopped
3 sage leaves
2 cloves garlic -- finely chopped
1/4 tsp ground black pepper
50g unsalted almonds
50g unsalted cashew nuts
50g pine nuts
30g cooking apple - chopped into a small bite-sized pieces
1 tsp salt
2 tsp balsamic vinegar
250g winter chanterelles
100g dried wild mushrooms -- soaked in hot water to soften
1 ready rolled puff pastry (vegan)
1 egg -- beaten
Preheat the oven to 200c/180c fan/400f/gas mark 6. Remove the rolled puff pastry from the fridge and leave to warm to room temperature so it softens enough to prevent cracking during unrolling.
In a large frying pan add 2 tbsp olive oil and then sauté the onion and garlic until they are soft; then add cooking apples and the mushrooms and cook them gently until they soften. Season with salt, pepper and balsamic vinegar then add thyme and sage; then turn off the heat. Leave it to cool down.
In a food processor, whizz up the almonds, walnuts and cashew nuts, adzuki and butter beans until the texture is like pâté. Set aside in a mixing bowl.
Combine the ingredients from step no. 2 and no. 3 -- mix well.
Add the pine nuts and parsley and mix well.
Carefully unroll the pastry and place it on a large baking tray -- there is no need to remove the baking parchment.
Shape the filling into a log shape in the centre of the pastry.
Brush a little water around the edges of the pastry. Pull the pastry over the filling and seal to make a log shape. Fold both ends of the pastry underneath. Brush the top of the pastry lightly with the egg wash. Gently use a knife to make crisscross shapes at the top.
Bake for 40 minutes until golden and crisp.
Serve sliced with roast potatoes, vegetables and bread sauce.
NOTE: I cut my crisscross too deep and ended up splitting the pastry, so make sure that you just lightly touch it with the knife!