Mushroom, Chestnut and Lentil Wellington

I love when a recipe will do double duty for dinner as well as having enough leftovers for lunch. This wellington is packed full of flavor and makes a delicious meat free dish which can be reheated really easily for lunch. I use bought pastry and as the majority of those are made with vegetable shortening it is a fully plant based meal for any vegan or vegetarians. Serve with a big green salad and some dips.

Feeds 4-6

Oven at 180C

1tbsp oil

1tsp dried mixed herbs

300g mixed mushrooms of choice, brushed and sliced

250g cooked chestnuts chopped

1 tin green lentils, rinsed

3tbsp chopped mixed herbs - parsley, mint, thyme

Salt to season

1 pack of ready roll shortcrust pastry

Heat the oil and tip in the mushrooms and 1tsp of dried mixed herbs and cook until golden brown. Season well, drain any excess water off and tip in the chestnuts and lentils, stir well and cook for a further 5 minutes. Set aside to cool. Stir through the fresh chopped herbs.

Roll out the pastry sheet with the long edge facing you to slightly lengthen and widen.

Leaving a border along the short edge, Tip the cooled filling into a sausage shape along the length of the pastry just below half way.(this is so that you have room to pull the pastry over it and seal it).

Dampen the edges with some beaten egg or water and pull the pastry over the filling and press down firmly into the bottom layer of pastry to seal well.

Lift onto a flat baking try lined with parchment.

Brush with egg wash if using, Cut 3 small slits in the top to allow air escape and sprinkle over some mixed herbs or nigella seeds.

Bake at 180C for so minutes until golden brown and piping hot.

Serve with some salad and some dips of choice.