The perfect vegan main dish. Crumbly pastry surrounds a delicious mushroom and lentil filling. Serve a slice of lentil Wellington with sweet potato mash and your favourite greens!
- In a medium pan, heat olive oil and sauté onion over a medium-high heat for 5min. Add sage, celery seeds, lentils, vegetable stock and salt. Boil, lower to a simmer, cover and cook for 15min. Cool and refrigerate.
- In a food processor, pulse mushrooms and chestnuts until coarsely chopped. Add mixture to a dry pan over a medium-high heat. Cook until most moisture is gone. Season with salt and thyme and once cool, refrigerate.
- Preheat oven to 200ºC/180ºC fan/gas 6. Line a baking tray with baking paper. Split pastry in half (tips below). Roll out a 25cm x 36cm rectangle on baking paper, using flour to avoid sticking.
- Spread half the mustard onto the centre of the pastry. Top with half the mushroom mixture, then half the lentil mixture. Mould lentils and mushrooms into a log shape.
- Fold top and bottom ends of the pastry up over the log, then fold sides over the top.
- If using gluten-free pie crust, wrap baking paper around the pastry and press lightly to mend any crumbly areas. Move baking paper package onto baking tray and gently remove paper.
- Using a knife, make a light mark the length of the pastry and diagonal cuts on either side. Be sure not to pierce through when marking the top.
- Repeat steps 4-7 with remaining ingredients to make 2 logs. Bake for 30min until golden.
Gluten-Free Pie Crust
- Pulse walnuts, GF flour and GF oats in a food processor until a fine flour forms.
- Add sea salt and coconut oil. Pulse until combined.
- Add cold water and pulse until combined, adding more water 1tbsp at a time if needed to bring dough together.
- Form dough into a disc, wrap in cling film and refrigerate until ready to use.
Rolling Gluten-Free Pie Crust
- Roll pastry into a 25cm x 36cm rectangle on baking paper, using plenty of GF flour to avoid sticking.
- Cut lengthwise, leaving one strip wider than the other.
- Spread Lentil Wellington filling on the narrower strip.
- Using baking paper to move the wider strip, lay it on top of the filling and tuck under.