Good, better, best
+ GOOD – Save time: instead of making the crepes, buy them ready-made and sprinkle over some dried or fresh tarragon when assembling.
++ BETTER – Recipe
+++ BEST – Go mini: small, individual Wellingtons can look more impressive than a slice. Cut the puff pastry into small squares, then assemble.
‘Chicken’, Mushroom and Cranberry Wellington
Food
Main Courses
British
Vegan
A brilliant vegan Christmas meal centre piece.
10 Servings
Ingredients
100g gram flour
300g tinned chickpeas, keep liquid
1 tsp fresh tarragon, chopped
2 tbsp rapeseed oil
2 medium onions, finely chopped
3 garlic cloves, finely chopped
2 fresh rosemary sprigs, chopped
700g chestnut mushrooms
1 vegetable stock cube
2 packs The Vegetarian Butcher What The Cluck Chicken Chunks
50g dried cranberries, finely diced
1 orange, zest only
50g curly kale, sliced
350g vegan puff pastry
1 tsp Colman’s English Mustard
1 tsp agave syrup
Method
- For the crepes: mix the flour and half the water from the tinned chickpeas with the tarragon, and some salt and pepper.
- Ladle enough crepe mixture into an oiled frying pan to cover the base and cook till golden, flipping to cook the other side. Repeat until you have no batter left.
- For the filling: in a large pan, fry the onions, garlic and rosemary with 1 tbsp oil until soft.
- Blitz the mushrooms in a food processor to dice and add to pan with the vegetable stock cube. Cook out for 5 mins until the stock is incorporated.
- In a processor, blend 300g of drained chickpeas and fold into mixture. Fold through The Vegetarian Butcher What The Cluck Chicken Chunks, cranberries, zest and kale.
- To assemble: roll out the puff pastry into a large rectangle and cover with a layer of the crepes. Place the filling in a large sausage shape down the centre. Fold over the edges of the pastry and crepes to form the classic Wellington.
- Place on a baking tray lined with parchment. Brush the pastry with a wash of chickpea water, Colman’s English Mustard and agave syrup. Lightly score the pastry with a small knife. Chill for 30 mins.
- Bake at 190C for 45 mins until the pastry is golden and filling is hot. Rest for 5 mins and carve into portions.
