Vegan nut Wellington

To make the filling, trim the leek, then cut it lengthways and into 0.5cm slices. Wash it well in a bowl of warm water, then rinse and repeat. Drain and shake dry. Heat the oil in a large frying pan. Add the leek, thyme and seasoning, then cook over a medium heat, stirring frequently, for 10-12 minutes, until the leek has softened and is starting to brown. Transfer to a large bowl and mix in the rest of the filling ingredients. Cool for 20 minutes.

Preheat the oven to 200°C, gas mark 6 and line a large baking tray with baking parchment. Remove the pastry from the fridge for 5-10 minutes before use. Work quickly from this point so the pastry doesn’t get too warm. Roll out on a lightly floured work surface into a 27x35cm rectangle, about 2mm thick.

Spoon the filling into the centre and form into a sausage shape, leaving an 8cm border of pastry clear of filling all the way around. Cut off a small (5cm) triangle of pastry from each corner to avoid excess pastry layers. Save these scraps to decorate the Wellington, if liked.

Using a pastry brush, paint a little plant-based milk alternative (or you could use a little beaten egg for a dairy-free – but not vegan – version) over the pastry borders. Fold the 2 short ends of pastry up and over the filling. Fold the 2 long sides of pastry over the filling until they meet in the middle. Press the pastry edges together to seal the parcel.

Place onto the prepared tray, with the joins underneath. Using a sharp knife, gently score the surface with a pattern – lines, diamonds, or whatever you fancy. Just be careful not to cut too deeply and into the filling. Cut out leaves from the pastry scraps and place on top of the Wellington, if liked.

Brush all over with a little more milk alternative (or beaten egg). Bake for 45-50 minutes, or until the pastry is risen and golden and the Wellington is piping hot throughout. Rest for 5-10 minutes, then cut with a serrated knife into 6 thick slices to serve. Delicious served with vegan gravy.