chestnuts Archives - Liberation Nuts
Chestnut and Butter Bean Wellington

Chestnut and Butter Bean Wellington

This recipe was originally created by the Vegetarian Society.   “Wrapped in golden pastry, this vegan Chestnut and Butter Bean Wellington is packed with flavour.” Serves: 4-6 Preparation: 25 mins Cooking: 1 hour 15 mins Ingredients For the pastry: 500g vegan puff or shortcrust pastry, in a block Flour, for rolling out   For the inner filling: 50g sun-dried tomatoes (oil reserved), drained and chopped 1 onion, chopped 300g cooked chestnuts, mashed 400g tin butter beans, drained and mashed 2 tsp fresh thyme leaves, chopped 50g ready-to-eat prunes, chopped 1 tsp mild curry powder 100g chopped mixed nuts Salt and pepper   For the outer filling: 400g mixed mushrooms, chopped 2 cloves garlic, finely chopped 2 tsp soy sauce 200g frozen spinach 1 lemon, juice and ½ zest only  To glaze: 2 tbsp soya milk   Method 1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed. 2. To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool. 3. To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for...