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a golden flaky pastry-wrapped lentil and mushroom Wellington sliced to show the savory filling, in a wide horizontal shot on a holiday platter with roasted vegetables alongside, warm festive light, shallow depth of field, landscape orientation

Lentil and Mushroom Wellington

Mushrooms and lentils wrapped in a flaky, golden-brown puff pastry.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked lentils
  • 3 cups chopped mushrooms
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp thyme
  • 1 sheet puff pastry thawed
  • 1 egg beaten

Method
 

  1. Saute the onion, garlic, and mushrooms until the moisture cooks off.
  2. Stir in the lentils, tomato paste, and thyme and cook until thick, then cool.
  3. Roll out the puff pastry and mound the filling down the center.
  4. Fold the pastry over the filling, seal the seam, and brush all over with beaten egg.
  5. Score the top and bake at 400F for 35-40 minutes until deep golden and crisp.
  6. Rest 10 minutes before slicing so it holds together.

Notes

Cook off all the mushroom liquid or the pastry bottom turns soggy.