Vegetarian nut wellington

4 servings

Ingredients

QuantityIngredient
Vegetarian Nut Wellington
~~~~~~~~~~~~~~~~~~~~~~~~~
350eachesG/12 oz ready-made vegetarian puff pastry, thawed if frozen
1smallOnion, chopped
2eachesCelery sticks, chopped
2eachesGarlic cloves, chopped
1tablespoonSunflower oil, plus a little extra for frying
100eachesG/4 oz walnuts
100eachesG/4 oz cashew nuts
175eachesG/6 oz chestnut puree
1eachHeaped tsp paprika
1teaspoonDried oregano
2tablespoonsFresh lemon juice
2eachesEggs, beaten
50eachesG/2 oz button mushrooms, sliced
xBeaten egg to glaze
xSeasoning
1eachPreheat oven to 220 C/425 F/Gas 7. Roll out the pastry on a lightly
[Serves 4 - 6]

Directions

floured surface and line a 1 kg/2 lb loaf tin, leaving enough overlapping to cover the top. 2. Fry the onion, celery and garlic in a little oil. Place in a bowl with the oil, walnuts, cashew nuts, chestnut puree, paprika, oregano, lemon juice and seasoning. Mix well. Bind together with the eggs. 3. Place mushrooms in bottom of the lined loaf tin, then fill the tin with the nut mixture, pressing it down firmly to fill the spaces in between the mushrooms. Brush the pastry edges with beaten egg to seal and cover pie with the overlapping pastry, trim edges. 4. Place a baking sheet on top of loaf tin, turn over the remove loaf tin. Decorate with pastry leaves, make cuts in the pastry and brush lightly with beaten egg. Cook for about 1 hour. Halfway through cooking time, reduce temperature to 180 C/350 F/Gas 4. From: David G. McLachlan Copyright of the British Broadcasting Corporation

Submitted By SAM LEFKOWITZ On 11-01-95