Serves 8
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  1. Place the porcini mushrooms in a bowl and cover with boiling water. Soak for 20 minutes, then drain, reserving the liquid for another use.
  2. Preheat the oven to 200°C/180°C fan/gas mark 6. Line two large baking trays with parchment paper.
  3. Meanwhile, remove the stalks from the Portobello mushrooms. Arrange the mushroom caps on a baking tray, gills down, and brush with the oil. Scatter over thyme and season. Roast for 15 minutes until just tender. Transfer to a plate lined with kitchen paper and allow to cool.
  4. Melt the butter in a large pan over a medium-low heat. Add the kale and shallots and cook for 4-5 minutes. Add the garlic and cook for one minute.
  5. Roughly chop the Portobello stalks and the rehydrated porcinis and stir into the kale mixture along with the walnuts. Season to taste, then set aside to cool.
  6. On a lightly floured surface, roll one sheet of pastry out to form a rectangle measuring around 25 x 35cm, for the Wellington bases. Roll the second sheet out further to 28 x 38cm, for the lids. Cut each sheet of pastry into eight equal pieces.
  7. Divide the kale mixture between the smaller squares of pastry, leaving a 2cm border, then top with the cheese. Add a chestnut mushroom cap to each, gills down. Press down gently.
  8. Brush the borders with beaten egg, then put the pastry lids on, carefully pushing down around the sides. Press the edges to seal, then crimp with a fork. Trim edges to neaten, and brush all over with egg. Cut a hole in top of each. Transfer to the prepared baking trays and chill in the fridge for at least 30 minutes or up to two days.
  9. To serve, preheat the oven to 220°C/200°C fan/gas mark 7. Bake the Wellingtons for 25- 30 minutes until golden and puffed. Serve with dressed leaves.

Nutrition Facts

Per Serving: 610kcals, 43.1g fat (13.4g saturated), 41.7g carbs (0.8g sugars), 14.2g protein, 3.4g fibre, 0.44g sodium