Quorn Wellington

Serves 6 Prep: 15 min Cook: 35 min

350g Quorn mince

1tbsp vegetable oil

1 large onion, finely diced 2 cloves garlic, finely chopped 200g mushrooms, diced 200ml vegetable stock 3g porcini mushrooms, finely chopped and added to the vegetable stock to rehydrate 200ml white wine 100ml single cream

¼tsp chilli flakes

Salt and black pepper, to taste 100g fresh breadcrumbs

1 egg, beaten

1tbsp fresh parsley, chopped 1 x 500g block ready-to-roll puff pastry

1 egg, beaten, for glazing

1 preheat the oven to 200C/gas 6. heat the oil in a large pan and gently cook the onions for 5 min, until softened but not browned. add the garlic and mushrooms and cook for a further 5 min. stir in the vegetable stock, mushrooms and wine. bring to the boil then simmer for around 5 min, until the liquid has reduced by half. 2 add the cream and chilli flakes and cook until the liquid has reduced by half again. season. Remove from the heat, then stir in the Quorn mince, breadcrumbs, egg and parsley.

3 Roll out the pastry into a rectangle shape to approximately ½cm thickness and carefully spoon the Quorn mince into the centre of the pastry rectangle. draw the furthest edge of the pastry over the mince mix towards you, forming a tube and carry on gently rolling until the pastry completely covers the mince and it’s possible to tuck the edge of the pastry underneath the roll.

4 Fold the outer edges of the tubes inwards to seal the ends and then place on a greased baking tray. brush generously with beaten egg and bake in the centre of the oven for 30-35 min, until golden brown.