Nut Wellington

Categories: "Main Meals" Cuisine: "Vegetarian"   

11 ounces puff pastry
15 ounces tin chestnut puree
4 ounces walnuts
4 ounces brazils
4 ounces cashews
1 small onion
2 cloves garlic
2 sticks celery
2 teaspoons oregano
2 eggs
2 ounces mushrooms
salt & pepper
1 teaspoon paprika
2 teaspoons lemon juice
egg for brushing
a little oil

2 lb loaf tin

Light oven 220oC. Flour loaf tin, roll out pastry and line the tin allowing enough to cover the top.

Process nuts together till still a bit lumpy. Chop onion, garlic and celery, gently fry in a little oil. Mix all ingredients together except for mushrooms, put half the mixture into the lined tin. Place mushrooms on, then top with the other half of the mixture. Fold the pastry over and seal with egg.

Trim if necessary. Turn onto a baking sheet and brush egg all over, decorate with leaves cut from the scraps.

Bake for half and hour, then reduce the temperature to 180oC. Bake for a further half and hour.

Serve with a sauce.

Suggestion, half orange juice and half vegetable stock thickened with cornflour.

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