This deliciously flaky and warm wellington is a gorgeous dinner treat for any time of the year. A pastry sheet is filled with a savory and herbed mixture of mushrooms and pecans, topped with a lattice layer of strips, and then baked until golden brown. The crispiness of the pastry is so tantalizingly tasty, and pairs wonderfully with a fresh salad or roasted vegetables.
Pecan and Mushroom Wellington [Vegan]
- 5 cups chopped mushrooms
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh thyme
- 1 1/2 cups pecans, lightly toasted
- 1 cup bread crumbs
- A pinch of chili flakes
- 1 teaspoon tamari
- 2 sheets of vegan puff pastry
- Sesame or poppy seeds (optional)
- Cook the onion and garlic for around 5 minutes.
- Add the mushrooms, thyme, chili flakes, and tamari and cook for a further few minutes.
- Let cool for 10-15 minutes.
- In a food processor, blend the pecans finely. Add the mushroom mixture and blend again. Then add the breadcrumbs and blend until all the ingredients are combined.
- Let the pastry thaw a little. Spread half the mixture in the middle of one of the pastry sheets. Cut the pastry in diagonal strips on either side. Then cross over each other until they are covering the mixture. Alternatively, you can put half the mixture on one edge of the sheet and roll the pastry over it to form a loaf. Then pierce the top with a fork or score with a knife. Top with sesame seeds or poppy seeds, if desired.
- Bake at 355°F for 50 minutes. If it browns too much on top while cooking, then cover with aluminum foil until ready to come out of the oven.