Ingredients
11 total- 6 portobello mushrooms
- 1 tbsp olive oil, plus extra for brushing
- ½ tsp cumin seeds
- 2 tbsp ginger and garlic paste
- 3 green chillies, diced (optional)
- 1 onion, finely diced
- ¼ tsp turmeric
- 220g spinach
- 80g vegan cream cheese
- 2 (320g) packs vegan puff pastry
- 1 large sprinkling plain flour, for dusting
Method
7 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. Brush the mushrooms with oil, season and put on a baking tray. Roast for 25 mins, turning halfway; leave to cool fully.
Step 2
Meanwhile, heat 1 tbsp oil in a large frying pan over medium-high heat. Add the cumin seeds, garlic and ginger paste and the chillies (if using), and cook for 30 secs until fragrant. Stir in the onion and cook for a few mins until softened.
Step 3
Stir in the turmeric and a sprinkle of salt. Add the spinach, cover and cook until wilted. Remove from the heat; stir through the cream cheese. Spread onto a tray to cool quickly.
Step 4
Roll out the pastry sheets on a lightly floured surface. Cut 6 circles using a 12 cm cookie cutter, and 6 using a 10 cm cutter.
Step 5
Pat the roasted mushrooms dry with kitchen towel. Spread 1 tbsp of the cooled spinach mixture onto each of the smaller pastry circles, leaving a 1 cm border. Top with the mushrooms, stalk-sides down, then spoon over the remaining mixture to cover each mushroom.
Step 6
Brush the pastry borders with a little oil, then top with the larger pastry circles and seal the edges with a fork. Cut a small steam hole in the top of each Wellington and lightly score the pastry with the back of a knife. Brush with a little more oil and chill for at least 30 mins.
Step 7
Bake at 220°C/200°C/gas 7 for 30 mins (approx.) until the pastry is golden – it’ll puff up a a fair bit, but will shrink down when resting. Leave to rest for 5 mins before serving.