Mushroom and Chestnut Wellington

Method

• Begin by cooking your chestnuts. Whilst your chestnuts are roasting, finely chop the onion and gently fry in a frying pan until translucent and just starting to caramelise.

• Mince the garlic and slice the mushrooms and stir into the onion. Sweat on a medium heat until most of the water has been released from the mushrooms and they are just starting to brown. Then set the pan aside to cool.

• In a food processor, blend the beans and chestnuts until they start to resemble breadcrumbs. If you like a little extra texture blend the chestnuts separately and leave them a little coarser.

• Place the bean and chestnut mixer into a large mixing bowl.

• Blend the mushrooms in the food processor and add to the mixing bowl along with the sage, and mushroom ketchup if using.

• Mix together well and season to taste and set aside whilst you make the pastry.

• Measure out the flour and marg into a large mixing bowl and chop into the marg with a knife until cut into fairly small chunks. Then rub the mixture together with your fingertips until it resembles fine breadcrumbs.

• Add the water a bit at a time until the mixture comes together in your hands to form a ball.

• Place the pastry covered in the fridge for 20 mins before rolling it out on a lightly floured surface into a large rectangle.

• Mould the mushroom mixture into a loaf shape in the centre of your pastry length ways.

• Brush the pastry edges with milk and carefully roll the whole thing, leaving the seam underneath.

• Pinch the ends together and brush the whole thing with milk, make a few small cuts in the pastry for steam to escape then place onto a greased baking tray.

• Bake in a pre-heated oven at 180C for 35-40 mins until golden brown.