Mushroom & Walnut Wellington

When you start your day writing a blog post about pies, you know it's going to be a good day.

I am something of a pie connoisseur. I have sampled pies at padstals across the country on road trips, diligently comparing filling to pastry ratios and thickness of crust. I have measured the amount of dopamine released depending on when the pie is eaten. For example, the warmest and fuzziest you will ever feel is from the 3am so-drunk-you-can't-see pie feast. Bonus points if it's from Engen. 

A wellington is a glorified pie, elevated in status so that you can serve it at Christmas and still call it a real meal. It was my brother-in-law's birthday the other day and my sister treated us to this baby, packed full of mushrooms, walnuts, carrots, peppers and seasoning. 

In case you're not convinced, here are three reasons to make this dish.

1. As far as plantbased meals go, this is one of the easiest. Store-bought puff pastry is almost always vegan (we used Today)

2. Mushrooms

3. Pie

I see you melting in my undeniable powers of persuasion. 

Here's the recipe!

Mushroom & Walnut Wellington

Ingredients:

• 400g puff pastry sheet 
• 250ml vegetable stock 
• 2 tbsp ground flaxseed (linseed) or ground chia seeds
• 500 mixed mushrooms 
• 3 garlic cloves, crushed
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 2 celery sticks, finely chopped
• 1 tbsp smoked paprika (can use normal)
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 2 tsp fresh sage, finely chopped
• 1 tbsp Dijon mustard 
• ½ cup walnuts, roughly chopped
• 1/3 cup breadcrumbs 
• Olive oil for frying
• Melted vegan butter or plant milk for brushing the pastry
• Salt & pepper to taste

Instructions:

1. Defrost the puff pastry so it's ready to roll. Preheat the oven to 200 degrees celsius (180 degrees fan assisted). 
2. Make the stock and add the flaxseed. Set aside to form a gel.
3. Fry diced mushrooms in olive oil until cooked through. Set aside.
4. Fry onion in olive oil for 2-3 mins until softened. Add garlic and fry for a further 30 seconds. Add carrot, celery, paprika, herbs and cook until softened, around 6 minutes.
5. Transfer to a mixing bowl and add the mushrooms. Add mustard, walnuts, breadcrumbs & flaxseed mixture plus salt and pepper to taste. Mix well and add more seasoning if required. 
6. Roll out the puff pastry onto a greased roasting pan or onto baking paper. Arrange the filling in a tight log shape on half of the pastry - you're going to fold the other half over so leave a 3-4cm edge free. 
7. Fold the pastry over and pinch the sides together with your fingers to seal the filling inside. 
8. Use a shark knife to score the top in a criss-cross shape and brush with melted butter or plant milk for browning. 
9. Roast for 40-45 mins or until golden brown and serve.