CHESTNUT & CASHEW WELLINGTON
Serves: 4-6
INGREDIENTS
2 tbsp sunflower oil, plus extra for brushing 2 red onions, finely sliced ¼ of a head of celeriac, grated 3 medium carrots, grated 200g cashew nuts, dry-roasted Small bunch of fresh thyme, leaves chopped Small bunch of fresh sage, leaves chopped 100g cooked chestnuts, chopped A pinch of dried cayenne 2 tbsp tamari/soy sauce 1 tsp sea salt ½ tsp freshly ground black pepper 150g cooked couscous or quinoa 2 sheets of ready-rolled puff pastry Pink peppercorns, to garnish
METHOD
1 Put the oil into a large pan over a medium heat. Fry the onions for 5 minutes, stirring. Add the celeriac and carrots and cook for 5 more minutes, stirring. Remove from heat.
2 Put two-thirds of the cashew nuts into a food processor and finely chop.
3 Add the herbs, chestnuts, cayenne, tamari/soy, salt and black pepper to the pan. Add all the cashew nuts (crushed and uncrushed) and mix. Taste and season.
4 Add the couscous/quinoa to the pan, return to the heat and cook for another couple of minutes, stirring well.
5 Preheat oven to 180°C/fan 160°C/gas Mark 4. Line a tray with baking parchment. Lay one sheet of puff pastry on the tray and lightly brush the top with oil.
6 Put the cashew and chestnut filling into the centre third of the pastry, leaving a third clear on either side and also leaving a little space at each end, so that you can properly seal your Wellington. Form the filling into a smooth mound shape.
7 Place the second sheet of pastry on top, and tuck in. Brush with oil and score.
8 Bake for 40 minutes. Scatter over the peppercorns. Serve with cranberry sauce and a vegan gravy for a magic meal.