Mushroom, spinach & pine nut wellington
This is a wellington for one, the perfect main course to make a vegan feel special at a dinner party, and best of all, it’s way easier than it looks.
To make 1 portion
Handful of mushrooms, sliced
Handful of spinach
Handful of pine nuts
½ sheet of puff pastry
Olive oil
Salt & pepper
To cook
Season and pan fry the mushrooms in a splash of olive oil over a medium heat for about 5 minutes until nicely coloured. Add the spinach and pine nuts and continue to fry for a minute until the spinach has wilted. Season to taste and allow to cool.
Pre-heat your oven to 190c
Cut 2 circles of puff pastry about 10cm in diameter, lay one of the discs on a lined baking tray and spoon the filling into the centre leaving a 1cm rim. Lay the second disc on top and gently press the edges together to seal the filling in the middle. Bake for about 20 minutes or until golden brown.