Nut Roast Wellington

Ingredients

- 1 cup mixed nuts (such as walnuts, almonds, and pecans)

- 1 onion, diced

- 2 cloves of garlic, minced

- 1 carrot, grated

- 1 celery stalk, diced

- 1 cup mushrooms, chopped

- 1 cup spinach, chopped

- 1 tbsp thyme

- 1 tbsp rosemary

- 1 tbsp sage

- Salt and pepper, to taste

- 1 roll of puff pastry

- 1 egg, beaten (for egg wash)

Instructions

In a large frying pan, heat some oil over medium heat and sauté the onion, garlic, carrot, celery, and mushrooms until they are soft and fragrant. Add in the spinach and herbs, and cook for a few more minutes until the spinach is wilted. Season with salt and pepper to taste.

Remove the vegetable mixture from the heat and stir in the chopped nuts until everything is well combined. Allow the mixture to cool slightly while you prepare the puff pastry.

Roll out the puff pastry on a floured surface and cut it into squares large enough to encase the nut mixture. Spoon the nut mixture onto one half of each square, leaving a border around the edges. Brush the edges with the beaten egg, fold over the other half of the pastry, and crimp the edges to seal.

Place the Nut Roast Wellingtons on the prepared baking tray, brush the tops with the remaining beaten egg, and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.