Ultimate Vegan 'Beef' Wellington

For the meaty filling

• Merge the plant-based burger patties into a thick sausage shape to make a fillet, wrap in cling film and place in the fridge to firm up

For the duxelles

• Clean, trim the stalks and halve the mushrooms
• Peel and chop the garlic 
• Pick the thyme leaves
• Add the mushrooms, garlic, chestnuts and pinch of salt to a food processor, and blend to a paste
• Add the mushroom paste and a few picked thyme leaves to a dry frying pan and cook over high heat, stirring every now and then until dried out (otherwise the pastry will get soggy)
• Spread the mushroom paste out on a plate and cool

Cook the meaty filling

• Heat olive oil in a large frying pan over a high heat, remove the cling film from the fillet and sear the outside all over until evenly browned
• Transfer to a plate and brush all over with mustard, then set aside

Wrap the fillet

• Roll out another large piece of cling film and spread the mushroom mix on top
• Lay the fillet at the edge of the mushroom layer
• Tightly roll over the fillet into a sausage shape
• Twist the ends of the cling film so it holds tightly together, then refrigerate for 15 minutes to firm up

Assemble the wellington

• Roll out the pastry on a floured surface into a large rectangle, roughly the thickness of a £1 coin
• Unwrap the fillet from the cling film and place on the edge of the pastry
• Make sure you have a large enough rectangle to wrap the fillet up and trim off the excess pastry
• Roll the pastry around the fillet and then press the edges to seal, then pinch the pastry at the ends to seal and trim off any excess
• Wrap the wellington tightly in cling film and chill for another 10 minutes, or overnight if you’re super organised!

Bake the wellington

• Remove the cling film and decorate the pastry with the off-cuts if you like
• Glaze the wellington all over with hazelnut milk
• Place on a baking tray, bake for about 45 minutes, serve with sides of roast veggies and delicious gravy