Mushroom and Lentil Wellington w/ Homemade Pastry

Mushroom and Lentil Wellington w/ Homemade Pastry

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Thinking about Christmas prep already well make sure you save this one 

Mushroom and Lentil Wellington w/ Homemade Pastry



250g bakers flour

50g or ¼ cup olive oil

80g water


2 Tbsp olive oil

3 garlic cloves, diced

1 large brown onion, diced

390g button mushrooms, diced

190g red lentils

100g red or white wine

500ml stock water

3g dried thyme

22g dijon mustard

Salt and pepper to taste

100g tomato paste

80g besan flour


  1. Mix all of the crust ingredients in a medium mixing bowl until it starts to hold together, then knead for 5 minutes and set aside. Leave to rest in a covered bowl on the bench for at least 1 hour.
  2. Saute the onion and garlic in a frypan with the olive oil until soft.
  3. Add the mushrooms, lentils, and wine.
  4. Simmer for 1 minute before adding the stock water, thyme, mustard, tomato paste and salt and pepper.
  5. Continue to simmer until the liquid has been fully absorbed by the lentils.
  6. Leave to cool for approximately 20 minutes before adding the besan flour to the mixture.
  7. Preheat the oven to 180 degrees celsius.
  8. Roll ⅓ of the pastry out into a thin, long oval shape (enough to fit the filling inside). Place on a lined baking tray.

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