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+ servings
Looking for a main dish this Christmas? James has you covered with this super tasty and nutritious Lentil Wellington.
Easy Lentil Wellington
Duration40 mins
Cook Time30 mins
Prep Time10 mins
Servings8 people

Ingredients

  • 2 sheets gluten free puff pastry
  • 200 g chestnut mushrooms finely chopped
  • 150 g pre-cooked chestnuts finely chopped
  • 2 tbsp tamari
  • 2 tins pre-cooked lentils drained and rinsed
  • 2 cloves garlic crushed
  • 2 tbsp gluten free vegan gravy
  • 2 tsp dijon mustard
  • 1 tbsp tomato puree
  • sprig rosemary finely chopped
  • sprig thyme finely chopped
  • olive oil

Instructions

  • Firstly pre-heat your oven to 200C (390F)
  • Now to a large pan, add a drizzle of olive oil, 200g chopped mushroom, 150g chopped chestnuts and 2 tbsp Tamari and cook together for a few minutes until the mushrooms soften and brown off
  • Now add the drained lentils (make sure no excess liquid), 2 crushed garlic, 2 tbsp gravy powder, 1 tbsp tomato puree, 2 tsp dijon mustard, large sprig of rosemary and thyme finely chopped and mix
  • Cook together for a couple minutes, then take off the heat and allow to cool for 5-10 minutes
  • Meanwhile place your first pastry sheet onto a baking tray then spoon on the lentil mix making sure to not go right to the edges, give it some height I aim for 2 inches and keep it compact
  • Once the shape is formed (see the step by step photo in the photos above) place the next pastry sheet on top and press tightly round the edges
  • Cut off any excess pastry (save for shapes) then press round the edges with a fork before slicing a few lines into the top to release steam, now lightly glaze the top with olive oil
  • Place in the oven at 200C (390F) for 20 minutes until lightly golden, allow to sit for 5 minutes before slicing (make sure to cut carefully with a cerated knife)
Cooking in advance:
Yes you can prepare this ahead of Christmas day! Simply cook as per the instructions and then store in a sealed container at room temperature. Re-heat in the oven for 15-20 minutes until warm through-out.
Ingredient Swaps:
  • Chestnuts – Try walnuts instead
  • Tamari – Soy sauce (if you’re not gluten-free)
  • Gravy granules – veg stock powder
  • Fresh herbs – dried herbs use 1 tbsp of each
Top Tips:
  • Be gentle when placing the pastry over the mix and also when crimping the edges with a fork!
  • Be sure to be gentle when scoring the pastry. If you’re looking to change things up, if you brush the pastry with olive oil before you score it, the score marks will stand out more.
  • Allow to cool for 5-10 minutes before slicing so the moisture doesn’t evaporate immediately.
  • Slice with a cerated knife to easily cut through the pastry.
  • Slice with a cerated knife to easily cut through the pastry.