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    Christmas mushroom and lentil wellington

    'This puff pastry pie is a twist on the traditional beef wellington and it is the perfect vegetarian or vegan Christmas main course.

    This golden puff pastry pie is layered with hummus, spinach, mushroom and cashew nut pate and a mixture of succulent thyme flavoured mushrooms and lentils.

    Serve it up with roast potatoes, a selection of vegetables and a rich onion gravy.' - Food writer Jacqueline Meldrum, also known as Tinned Tomatoes

    While all Waitrose recipes are tested extensively, we do not test any community or third party recipes, so cannot verify the results or answer queries concerning them.

    Serves: 6 - 8


    2 tbsp olive oil

    1 small onion, finely chopped

    1kg chestnut mushrooms, chopped

    1 tsp thyme

    4 tbsp red wine

    ½ vegetable stock cube

    100g cashew nuts

    2 tbsp porridge oats

    200g tinned lentils, rinsed and drained well

    1 ready rolled puff pastry

    100g spinach

    6 tbsp hummus

    Salt and pepper


    1. Preheat the oven to 200c/400f/gas mark 6 and take the pastry out of the fridge.

    2. In a large frying pan or wok, saute the onion and garlic in 1 tbsp olive oil until soft, then add the mushrooms and cook gently until they are soft too. Add the thyme, red wine and crumble in the half stock cube. Gently cook until all the juices are gone. Season well with salt and pepper.

    3. Whizz up a third of the mushrooms in a blender or food processor with the oats and nuts until you have a pate.

    4. Pour the lentils into the mushrooms still in the pan and mix well.

    5. Rinse the spinach in a colander, then pour a kettle full of boiling water over it to wilt it. Run cold water over it to cool it, then squeeze out as much liquid as you can before drying off in kitchen paper.

    6. Carefully unroll the pastry and place it on a large baking tray, still on the baking parchment it was rolled in.

    7. Spread the hummus across one long side of the pastry leaving a border. Top with spinach and then the mushroom pate. Top with the mushrooms and lentils and brush a little water around the edges of the pastry. Pull the pastry over the filling to make a large sausage roll shape.  Crimp the edges with a fork and use a knife to cut diagonal slits in the top. Brush with the rest of the olive oil.

    8. Bake in the oven for 20-25 minutes until golden.

    9. Serve with roast potatoes, vegetables and onion gravy.

    10. Enjoy!

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