Festive Lentil Wellington

With Christmas is just around the corner, we bring you a delicious recipe which is a perfect centrepiece on any dinner table. A simple, full of flavour Wellington!

60 mins

4 people

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INGREDIENTS

1/2 butternut squash, peeled & cubed

1 yellow onion, finely sliced

2 Tbsp of Mr Organic Extra Virgin Olive Oil

2 Tbsp pine nuts

2 Tbsp pumpkin seeds

1 tin of Mr Organic Lentils

A handful of fresh parsley, finely chopped

Juice of 1 lemon

8 dried apricots, finely chopped

a handful of dried cranberries

2 rolls puff pastry sheets

a splash of almond milk (to brush)

Salt & Pepper to taste

METHOD

1. Add the butternut squash and onion to an oven proof dish alongside the olive oil and a little salt and pepper and roast in the oven at 190C for about 20 minutes. Add the pine nuts and pumpkin seeds to the oven for the last 3 minutes of the roasting process.

2. Combine all ingredients for the filling in a large bowl, add in the squash and onions and set aside to cool down completely (important!).

3. Unroll a puff pastry sheet and place your filling onto the sheet in log shape. Place the second, unrolled pastry sheet on the top and gently press it onto the filling. Take a pizza cutter or a knife to carefully cut out your Wellington, leaving about 1-2 cm on the outer edges. Use a fork or your fingers to pinch the edges together. With the leftover pastry, create any decorations for the top of your Wellington.

4. Brush the log with a little almond milk, then place in the oven at 180C for 20-25 minutes or until your pastry is golden.

5. Remove from the oven, slice and serve with vegan gravy, roast potatoes & co