Vegan Butternut Nut Roast Wellington

Step by step

1. 1

   Add a 2/3 tbsp of olive oil to a roasting tray, and preheat the oil for a couple of minutes, remove from the oven and add the cubed butternut and a sprinkle of salt and black pepper.

2. 2

   Give everything a good mix then roast for 35 to 40 minutes at 160 fan or until lovely and soft and caramelised.

3. 3

   Heat the olive oil in a large frying pan to a medium heat, add onions and fry until very soft adding the mushrooms towards the end.

4. 4

   Add the thyme, sage, walnuts and chestnuts and fry for 5 minutes, then add the roasted squash.

5. 5

   The mixture needs now to be mashed together and must cool completely. Adjust seasoning.

6. 6

   Roll out the pastry and spoon the filling into a tight log. Leave a gap at each end for sealing.

7. 7

   Fold or roll together crimping the sides to create a tight seal.

8. 8

   Score the top of the pastry but do not cut through it. Brush with olive oil.

9. 9

   Bake on a baking tray at 200 C or 180 fan for 30 to 35 minutes or until golden brown.

10. 10

    Cool for 5 minutes before slicing.