For the pastry
- 500g vegan puff pastry or shortcrust pastry
- A little flour, for rolling out
For the inner filling
- 50g sun-dried tomatoes (oil reserved), drained and chopped
- 1 onion, chopped
- 300g cooked chestnuts, mashed
- 400g can butter beans, drained and mashed
- 2 tsp fresh thyme leaves, chopped
- 50g read-to-eat prunes, chopped
- 1 tsp mild curry powder
- 100g mixed nuts, chopped
- Pinch of salt and pepper
For the outer filling
- 400g mixed mushrooms, chopped
- 2 cloves garlic, finely chopped
- 2 tsp soy sauce
- 200g frozen spinach
- 1 lemon, juice and ½ zest only
- 2 tbsp soya milk
- Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed.
- To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool.
- To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for 10 minutes, or until all of the moisture has evaporated. Allow to cool.
- To assemble the Wellington, line a baking sheet with greaseproof paper and transfer the pastry to it. With the long edge facing you, use the back of a table knife to lightly mark the pastry in half horizontally, giving two long rectangles. Place the inner filling in the top rectangle, leaving a 3cm border around the edges, and form it into a sausage shape. Pat the mushroom and spinach layer all over the filling to form the outer filling.
- Brush the pastry borders with a little water. Fold the lower half of the pastry over to enclose the fillings and press all around to seal, then crimp the ends with a fork. Brush with the soya milk and bake for 45 minutes or until golden.