Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetarian Nut Wellington |
| \N \N | ~~~~~~~~~~~~~~~~~~~~~~~~~ |
| 350 eaches | G/12 oz ready-made vegetarian puff pastry, thawed if frozen |
| 1 small | Onion, chopped |
| 2 eaches | Celery sticks, chopped |
| 2 eaches | Garlic cloves, chopped |
| 1 tablespoon | Sunflower oil, plus a little extra for frying |
| 100 eaches | G/4 oz walnuts |
| 100 eaches | G/4 oz cashew nuts |
| 175 eaches | G/6 oz chestnut puree |
| 1 each | Heaped tsp paprika |
| 1 teaspoon | Dried oregano |
| 2 tablespoons | Fresh lemon juice |
| 2 eaches | Eggs, beaten |
| 50 eaches | G/2 oz button mushrooms, sliced |
| \N x | Beaten egg to glaze |
| \N x | Seasoning |
| 1 each | Preheat oven to 220 C/425 F/Gas 7. Roll out the pastry on a lightly |
| \N \N | [Serves 4 - 6] |
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