Vegetarian Chickpea and Walnut Wellington

Prep time:

20 minutes

Cook time:

35 minutes

Serves:

6

A bit dry when I made it, but I think I had too many chickpeas and not enough stock. Worth trying again.

Ingredients

• 450g chickpeas, soaked overnight and boiled for a couple of hours
• 1 tsp Marmite
• 150g chopped walnuts
• 150g fresh breadcrumbs
• 1 onion finely chopped
• 100g sliced mushrooms
• 50g sweetcorn and/or 50g peas
• 2 garlic cloves, chopped
• 60ml vegetable stock
• 1 tbsp chopped coriander
• 2 tbsp milk
• 225g frozen puff pastry
• 1 egg yolk

Method

1. Preheat the oven to 200ºC/400ºF/Gas 7 and line a baking tray.
2. Roughly chop the chickpeas, walnuts, Marmite and breadcrumbs in a food processor.
3. Sauté the onion and mushrooms in a large frying until lightly cooked.
4. Add the blended ingredients to the mushroom mixture then stir in the sweetcorn and/or peas and the garlic.
5. Stir in the vegetable stock and coriander and season with salt and pepper to taste.
6. Remove from the heat and allow to cool while you prepare the pastry.
7. Roll the pastry into a rectangle shape, fill the centre with the chickpea mixture then wrap the pastry around it so that it resembles a plump loaf of bread.
8. Seal the edges with damp fingers.
9. Place it on the baking tray, seam side down and score the top.
10. Brush with the egg and milk mixture.
11. Bake in the oven for about half an hour until the pastry is golden.