Check out this exclusive recipe from Elly Smart's sensational new cookbook, Elly's Plate!
Perfect for a Christmas spread, this Wellington is packed with extra fibre and goodness from the lentils. You’ll be left with clean plates after everyone has dug in.
Timing
Prep 15 mins
Cook 30–35 mins (+ cooling)
Ingredients
320g (11oz) store-bought readyrolled puff pastry (ensure vegan)
2 tsp olive oil
1 tsp maple syrup
1 tsp nigella seeds
salt and freshly ground black pepper
For the filling
60g (2oz) vegan stuffing mix
100ml (6½ tbsp) water
8 vegan sausages (the “meaty” kind), casings removed
400g (14oz) can lentils, drained and rinsed
75g (2½oz) dried cranberries, chopped
zest of ½ lemon
small handful of thyme, leaves picked and chopped
small handful of rosemary, leaves picked and chopped
1 tsp smoked paprika
Method
Timing
Prep 15 mins
Cook 30–35 mins (+ cooling)
Ingredients
320g (11oz) store-bought readyrolled puff pastry (ensure vegan)
2 tsp olive oil
1 tsp maple syrup
1 tsp nigella seeds
salt and freshly ground black pepper
For the filling
60g (2oz) vegan stuffing mix
100ml (6½ tbsp) water
8 vegan sausages (the “meaty” kind), casings removed
400g (14oz) can lentils, drained and rinsed
75g (2½oz) dried cranberries, chopped
zest of ½ lemon
small handful of thyme, leaves picked and chopped
small handful of rosemary, leaves picked and chopped
1 tsp smoked paprika
Method
- Combine the stuffing mix with the water in a large bowl and leave to hydrate for 5 minutes. Next add all the remaining filling ingredients to the bowl, season well with salt and pepper and mix well. Using your hands is useful here to squish the sausages and ensure everything is completely combined.
- Preheat your oven to 210°C (190°C fan/410°F/Gas 6–7) and line a baking sheet with baking parchment.
- Lay the puff pastry sheet onto the lined baking sheet then pile the filling mixture along one long side of the pastry, leaving a slight gap at either end. Compact the filling into an even log shape, then fold the pastry over it and crimp the edges with your fingers or a fork to completely enclose the filling.
- Mix the olive oil and maple syrup together in a small bowl, then brush this all over the Wellington. Sprinkle it with the nigella seeds then bake the Wellington for 30–35 minutes until golden brown. Leave to stand for 15 minutes then slice and serve.