Mushroom, spinach and lentil Wellington
A proper Sunday centrepiece: a savoury mushroom, lentil and spinach filling wrapped in golden puff pastry, with roast potatoes and gravy. Nobody misses the beef.
Ingredients
- 150 g Green lentils, rinsed
- 30 ml Olive oil
- 1 Onions, finely chopped
- 0.2 Garlic, 3 cloves, crushed
- 500 g Mushrooms, finely chopped
- 2 g Dried thyme
- 200 g Spinach
- 60 g Breadcrumbs
- 15 ml Soy sauce
- 15 g Dijon mustard
- 3 g Salt
- 1 g Black pepper
- 375 g Puff pastry, ready-rolled; most are dairy-free, but check the label
- 30 ml Oat drink, to glaze
- 1000 g Potatoes, peeled and cut into chunks
- 40 ml Vegetable oil
- 300 g Green beans
- 30 g Gravy granules
Method
- Simmer the lentils in plenty of unsalted water until tender but holding their shape. Drain well.
- Meanwhile, soften the onion in the olive oil, then add the garlic, mushrooms and thyme. Cook over a high heat, stirring, until all the liquid has gone and the mushrooms are dark and sticky. Add the spinach and stir until wilted.
- Tip into a sieve and press out any liquid, then mix with the lentils, breadcrumbs, soy sauce, mustard, salt and pepper. Leave to cool; a hot filling makes soggy pastry.
- Heat the oven to 200°C (180°C fan). Boil the potatoes for 10 minutes, drain and shake to rough the edges. Heat the vegetable oil in a roasting tin in the oven, add the potatoes and roast, turning once.
- Unroll the pastry on its paper on a baking tray. Shape the filling into a firm log along the middle, fold the pastry over and seal the edges with a little oat drink. Turn it seam side down, brush with oat drink and score the top.
- Bake the Wellington alongside the potatoes until the pastry is deep golden and crisp underneath.
- Cook the green beans in boiling water. Make up the gravy granules with boiling water as the packet says.
- Rest the Wellington for 5 minutes, then cut thick slices with a serrated knife. Serve with the roast potatoes, beans and gravy.