MUSHROOM, CANNELLINI BEAN AND SPINACH WELLINGTON
1 ready rolled puff pastry sheet
8 field / portobello mushrooms, chopped
1 tin cannellini beans
4 garlic cloves
50g dried cranberries
4 sprigs rosemary
2 tbsp mixed seeds
Preheat the oven to 180 degrees Celsius.
Place the mushrooms, rosemary sprigs and garlic in skins onto a baking tray with a pinch of pepper and a drizzle of oil. Roast for 10-15 minutes until the mushrooms are soft and juicy.
Wilt the spinach by placing it in a colander and pouring freshly boiled water over it into the sink. Leave to cool slightly and use your hands to squeeze out the excess water.
Place the cannellini beans in a bowl and roughly mash with a fork. Add the wilted spinach, walnuts, cranberries, pepper to taste and squeeze out the roasted garlic from their skins. Mix well.
Lay out the pastry sheet flat in front of you and spread the bean mixture horizontally along the centre of the sheet. Lay the mushrooms on top of the bean mixture and gently fold up the two outer edges to overlap in the centre.
Place the Wellington (seam side down) onto a greaseproof lined baking tray.
Make a few small slits on the top of the Wellington for steam to escape, glaze with plant milk and sprinkle over 2 tbsp of mixed seeds for decoration.
Roast for 25-30 minutes until the pastry has risen and is golden brown. Serve for Sunday lunch with mushroom gravy.