Smoky Veggie Wellington

Method

• Fry the onion and garlic in a few tablespoons of oil for a few minutes until soft.
• Add the mushrooms, tofu, chilli, thyme and liquid aminos/soy sauce and fry for another 10 mins, until all ingredients have started to brown.
• Transfer ingredients to a blender, or bowl to use a hand blender, along with breadcrumbs and blend until a thick sausage mix type mixture is formed. This doesn’t have to be smooth – the odd bit of mushroom or tofu will be fine in the wellington.
• Take one sheet of just roll pastry and cut in half length-ways. With one on the halves, slice into strips diagonally. Place the entire piece on baking paper on an oven tray.
• Place the mixture to cover the entire half of pastry and place pastry strips across the top in a criss-cross pattern. Sprinkle on sesame seeds.
• Bake at around 200 degrees for approx 35 mins, or until the top looks all nice and brown and crispy.
• Serve in the middle of the table – this makes a beautiful centrepiece to be sliced and shared with all your usual Christmas dinner trimmings!