Mushroom Wellington Recipe

Preheat the oven to 200°C (Gas Mark 6). Peel the skin from the butternut squash (a potato peeler is easiest), then slice in half lengthways and remove the seeds. Next, take each half of the squash and cut across it just above the rounded bit where the seeds were, so that you have two long pieces and two bulbous ones. Roughly chop the bulbous pieces, then transfer all the butternut squash to a baking tray; drizzle it with olive oil, season well with salt and pepper and roast for 30 minutes.

Meanwhile, cut the prepared red onion into small dice, then finely chop the garlic cloves and cut the mushrooms into even slices. Place a large frying pan on a medium heat and add a good drizzle of olive oil, then add the onions, mushrooms and garlic and cook, stirring regularly, for about 10 Minutes. Take the pan off the heat and add the soy sauce.
Remove the cooked butternut squash from the oven and allow to cool slightly. Set aside the two longer pieces of squash, then put the rest of it into a food processor with the cooked mushroom mix and blitz to a fine mince. Transfer this mixture to a large mixing bowl. Next, put the chopped rosemary and thyme leaves into your food processor (you can just re-use it), and add the chestnuts (or walnuts), pecans and bread. Blitz to a fine crumb, then tip the nut mixture into the bowl with the vegetables and stir in the cranberry sauce and Dijon mustard until well combined. Season to taste with salt and pepper and set the mixture aside to cool completely.

To assemble the Wellington, line a large rectangular baking tray with baking paper and roll out the first pack of pastry to cover it. Spoon two-thirds of the mushroom mixture down the middle of the pastry, to create a strip of mushroom mix about 7cm wide. Leave 2-3 centimetres of pastry clear at the top and bottom. Next, place the long pieces of roasted butternut squash on top of the mushroom, then spread the remaining third of the mushroom mixture over and around the butternut squash, filling in any gaps. Roll out the second sheet of pastry until it is large enough to cover the Wellington, then carefully place it over the top, pressing down around the outside edges to seal the two sheets of pastry together. Trim off any excess pastry, then press all around the outside edges with the prongs of a fork. Make three small cuts to the top of the Wellington, to allow any moisture to escape, then lightly brush the pastry all over with the plant-based milk. Bake for 35-45 minutes at 200°C (Gas Mark 6), until the pastry is golden brown.