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Serves 4-6
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- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Heat the olive oil in medium to large pan over medium heat, when hot add the onion and a pinch of salt and pepper, cook for five minutes, add the thyme and cook for another three minutes until the onions are softened but not coloured.
- While the onion is cooking, add the dry stuffing mix to a large mixing bowl with 375ml boiling water, mix well using a wooden spoon and set aside to cool for a few minutes.
- To the bowl, add the cooked onions, chickpeas, lentils and mix well to combine. Using a hand blender or food processor, blend or pulse the mixture until it just starts to come together, leaving some of the chickpeas whole. Add the walnuts and a pinch of salt and pepper and mix through. The mixture should hold together when shaped.
- Unroll the pastry, add the mixture to the centre of the pastry and using clean hands shape it into a cylindrical shape, leaving approx. 6cm of pastry at each end uncovered and making sure the longer sides of pastry just come together to join in the middle to cover the filling. To seal the wellington, bring the longer pieces of pastry together over the filling to slightly overlap, then fold the two ends of the wellington to seal like a parcel. Carefully turn over the wellington, so the seam side is down.
- Transfer it to a parchment lined tray. Using clean hands, shape the pastry so it slightly rounded on the top. Using the back of a sharp knife score the pastry lightly with a criss-cross pattern.
- Mix the milk with the whisked egg to make an egg wash. Using a pastry brush, wash the pastry all over with the egg wash. Bake for 35-40 minutes, until the pastry is golden brown, rotating the tray halfway through the cooking time to ensure an even colour. Serve with your gravy of choice and favourite Christmas side dishes.
Nutrition Facts
Per serving: 575kcals, 18.6g fat (6.7g saturated), 68.6g carbs (8g sugars), 17.3g protein, 7.7g fibre, 0.915g sodium.
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