Just Jess - Mushroom, Squash & lentil Wellington



- 200g baby chestnut mushrooms
- 90g breadcrumbs
- 250g cooked puy lentils
- Handful dried cranberries
- Handful vacuum packed cooked chestnuts
- Handful pecans
- 1 small butternut squash, peeled and cut into chunks
- 400g ready made puff pastry (keep refrigerated until you are about to use it)
- Tbsp tomato purée
- X2 sprig fresh thyme
- X2 sprig fresh rosemary
- X1 red onion
- Tablespoon thick dark soy sauce
- 20ml almond milk. (Or x1 egg if you aren’t vegan and want a more golden crust result)
- 200g baby chestnut mushrooms


1. Preheat fan oven to 200*C

2. Peel and cube your butternut squash. Pop onto boil until soft- around 15 mins. 

3. In a food processor, add your mushrooms, onion, chestnuts and pea and pulse until it becomes a mince like texture.

4. Pop a pan on the hob, drizzle a little oil, add in your mushroom mix on a low heat and fry for 2 mins until fragrant.

5. Add in your soy sauce, tomato purée and some of your fresh herbs, stir for a further 1 min and remove from the heat. 

6. In a mixing bowl, add your drained squash and mash. Then add your mushroom mix, dried cranberries, breadcrumbs, lentils and salt and pepper. Fold all together with a spatula.

7. On a clean board, lay down some parchment paper, flour your hands and the paper lightly then roll out your pastry to around 35-40cm equal ways.

8. Scoop your mixture onto the centre of the pastry and mould with clean hands into a long Wellington rectangular shape.

9. Lift the paper and fold over one side of the Wellington and the same for the other side. Gently trim and press all sides down gently with a fork and give it a brush with the almond milk. You can also make a pattern with any leftover pastry!

10. Put in the oven for 25 mins or until golden. If using almond milk, you can take out half way and brush over another time with a little more milk.

11. Serve with roasted garlic and thyme roasted vegetables and vegan gravy.