Pardina Lentil, Vegan Basil Pesto & Chestnut Wellington

Prep: 120 minutes
Cook: 45 minutes

Easy

Serves 6

Indulge with a Pardina Lentil, Vegan Basil Pesto & Chestnut Wellington this Christmas. Bursting with lentils, chestnuts, and a herbaceous blend encased in vegan puff pastry, it's a delicious plant-based centrepiece for a holiday feast.

Ingredients

100ml Early Harvest Extra Virgin Olive Oil
500g Parsnips
2 Brown onions, finely chopped
3 cloves Garlic, finely chopped
250g Chestnut mushroom, finely chopped
50g Chestnuts, finely chopped
10 leaves Sage, finely chopped
4 sprigs Thyme, finely chopped
200g Belazu Pardina Lentils
1 tbsp Breadcrumbs
3 tbsps Belazu Vegan Basil Pesto
200g Cavolo Nero
2 x 320g blocks Vegan puff pastry
3 tbsp Plant based milk
1 tbsp Dijon mustard

Method

Step 1: Heat your oven to 180C fan. Toss the parsnips with 2 tbsp olive oil, then place in the oven and cook for 30 minutes until soft.
Step 2: Meanwhile, heat 2 tbsp olive oil in a large frying pan and fry the onion and garlic until soft and beginning to caramelise. Add the mushrooms and cook for 20 minutes until completely cooked and dry. Mix through the chestnuts, sage, thyme, and Pardina Lentils, then continue cooking for 5 minutes.
Step 3: Stir through the breadcrumbs, season generously, then decant onto a tray and allow to cool completely.
Step 4: Remove the parsnips from the oven and toss together with the Vegan Basil Pesto. Set aside to cool.
Step 5: Remove the cavolo nero from the stem, taking care to keep it in long strips, then blanch in salted boiling water for 2 minutes until just soft. Drain and rinse with cold water to cool down quickly, then gently squeeze to remove as much moisture as possible.
Step 6: When ready to assemble, unroll one of the puff pastry sheets onto a baking tray lined with baking parchment. Whisk the milk and mustard together with a pinch of salt and set aside.
Step 7: Lay half the cavolo nero strips into the centre of the pastry sheet in a neat line, then spoon half the cooled lentil filling on top, leaving a 5cm border around the edges. Arrange the cooked parsnip into the centre, then top with the remaining lentil filling and cavolo nero. Use the mustard-milk mix to brush the borders, then top with the second pastry sheet. Press the pastry around the filling to remove any air pockets, then crimp to seal the sides. Trim off any excess pastry with a sharp knife and use a fork or your fingers to make a pattern around the edge of the wellington.
Step 8: Lay half the cavolo nero strips into the centre of the pastry sheet in a neat line, then spoon half the cooled lentil filling on top, leaving a 5cm border around the edges. Arrange the cooked parsnip into the centre, then top with the remaining lentil filling and cavolo nero. Use the mustard-milk mix to brush the borders, then top with the second pastry sheet. Press the pastry around the filling to remove any air pockets, then crimp to seal the sides. Trim off any excess pastry with a sharp knife and use a fork or your fingers to make a pattern around the edge of the wellington.
Step 9: Bake at 180C for 35-40 minutes until golden brown all over. Leave to rest for 10 minutes before slicing.

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