Plant-Based Veggie Wellington

For the Pastry:

• 1 x 11 1/4 oz sheet of vegan puff pastry
• 4 tablespoons aquafaba or unsweetened dairy-free milk, for glazing

For the Pâté:

• 1 tablespoon dairy-free butter, plus extra for greasing
• 1 onion, finely diced
• 9oz chestnut (cremini) mushrooms, finely chopped
• 1 teaspoon miso paste
• 1 tablespoon balsamic extract
• 1 large handful spinach or kale, washed and chopped
• scant 1 cup walnuts

For the Filling:

• 1 tablespoon vegetable oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 tablespoon balsamic vinegar
• 1 teaspoon yeast extract
• 4 1/4 oz shiitake or chestnut (cremini) mushrooms, finely chopped
• 1 small cooked beetroot, roughly chopped
• 2 teaspoons dried mixed herbs
• 1 x 14oz can kidney beans, drained and rinsed
• 4 1/2 oz (1 cup) cooked rice
• 1/3 cup porridge oats (oatmeal)
• 4–6 tablespoons plain (all-purpose) flour
• sea salt and ground black pepper