Pea Mince Wellington
Prep time 20 minutes
Cooking time 90 minutes
- 1 red onion
- 1 clove garlic, minced
- 75g Pea Mince
- 1 tbs tomato puree
- 200g mushrooms, sliced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1 tsp worcestershire sauce
- 320g ready-rolled puff pastry
- Egg wash, milk or non-dairy substitute glaze
Soak 75g Pea Mince in 200ml boiling water or vegetable stock. Cover and set aside for 20 mins.
Heat 2 tbs oil in a pan, cook the onions, celery and carrots for 5 mins until soft. Add garlic and cook for a further minute.
Add the Pea Mince to the pan along with any remaining liquid, the tomato puree, Worcestershire sauce, and a further 100ml of water or stock.
Simmer for 30 mins.
Season to taste, add the mushrooms and cook for a further 15-30 minutes until tender and all of the liquid has been absorbed. Remove from heat and transfer the mixture to a bowl and leave to cool.
Preheat the oven to 200C/180C Fan. Line a large baking tray with baking paper. Unroll the puff pastry on its lining paper onto a board or tray. Spoon the Pea Mince mixture along the middle of the pastry, leaving 5cm at either end.
Bring the sides of the pastry up and fold over the filling. Do the same with the long sides to create a long, oblong parcel.
Place the lined baking tray on top of the Wellington and carefully flip the parcel over so that the pastry joins are underneath. Remove the top board and paper. Lightly score the pastry with the tip of a knife and brush the surface with egg wash or milk.
Bake the Wellington for about 45 minutes or until the pastry is golden-brown and crisp, and the filling is hot throughout.
Covered in vegetable gravy and seasonal vegetables.