This vegan version of the classic Roast Christmas Wellington is a festive and delicious main course. The combination of mushrooms, chestnuts, and herbs encased in flaky pastry is sure to impress at any holiday dinner.
- 1 package of puff pastry
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chopped mushrooms
- 1 cup cooked chestnuts, roughly chopped
- 3 tablespoons olive oil
- 2 teaspoons thyme leaves
- 1 teaspoon oregano leaves
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large skillet over medium heat, sauté the onion and garlic in the olive oil until softened. Add the mushrooms and cook for 5 minutes or until softened. Add the chestnuts, herbs, nutmeg, salt, and pepper. Cook for an additional 2 minutes. Remove from heat and set aside.
Unfold the puff pastry on a lightly floured surface. Cut into four equal pieces. Place one quarter of the mushroom mixture onto each piece of pastry. Fold up the sides of each piece of pastry to enclose the filling and form a square parcel.
Place onto prepared baking sheet seam side down. Brush with melted vegan butter if desired for a golden colour.
Bake for 20-25 minutes or until golden brown.
