Gourmet Vegan Wellington: Ultimate Vegetable & Lentil Holiday Pie

Method

Part 1: Preparing the Base Components

1. Preheat Oven: Preheat your oven to 220°C fan $200° C gas mark 7. Line a baking tray with non-stick baking paper.

2. Soak Porcini: Place the dried porcini mushrooms in a bowl, cover them with boiling water, and leave to soak for 20 minutes. Drain them, saving the soaking liquid (this liquid is essential for flavor). Finely chop the rehydrated porcini mushrooms.

3. Roast Squash: Spray a separate non-stick baking tray with oil spray and spread the cubed squash onto it. Season lightly with pepper. Roast for 25 minutes until the squash is slightly tender.

Part 2: Creating the Savoury Filling

1. Sauté Aromatics: Place a non-stick frying pan over a medium heat and spray with oil spray. Add the onion, celery, and garlic and fry for 5 minutes until soft.

2. Cook Mushrooms: Add the chopped porcini and chestnut mushrooms and fry for a further 3 minutes, stirring regularly.

3. Deglaze/Reduce: Pour over the reserved mushroom soaking liquid (be careful not to add the gritty last few drops). Cook for 3 minutes, or until all the liquid has fully evaporated. Stir in the cooked lentils and fresh thyme, then remove the pan from the heat.

4. Bind the Filling: Using a stick blender or food processor, blend approximately a quarter of the vegetable and lentil mixture until it forms a thick paste. This step helps bind the filling together.

5. Combine: Add the roasted squash to the pan. Season with pepper and a little extra thyme (if desired) and mix everything thoroughly until well combined.

Part 3: Assembly and Baking

1. Prepare Pastry: Lay the four filo pastry sheets directly on top of each other on the prepared, lined baking tray.

2. Spoon Filling: Spoon the entire vegetable filling mixture down the center of the pastry sheets, forming a neat log shape.

3. Wrap and Brush: Bring up the sides of the pastry to tightly encase the filling. Brush the top of the pastry with the plant-based milk to achieve a lovely golden crust.

4. Bake: Bake the Wellington for 20-25 minutes, or until the filo pastry is golden brown and beautifully crisp.

5. Rest and Serve: Allow the Wellington to rest for 5 minutes before slicing. Serve with your favourite roasted vegetables for a complete meal.