Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetarian Nut Wellington 1 ea Heaped tsp paprika
~~~~~~~~~~~~~~~~~~~~~~~~~ 1 ts Dried oregano
350 ea G/12 oz ready-made 2 tb Fresh lemon juice
-vegetarian puff pastry, 2 ea Eggs, beaten
-thawed if frozen 50 ea G/2 oz button mushrooms,
1 sm Onion, chopped -sliced
2 ea Celery sticks, chopped x Beaten egg to glaze
2 ea Garlic cloves, chopped x Seasoning
1 tb Sunflower oil, plus a 1 ea Preheat oven to 220 C/425
-little extra for frying -F/Gas 7. Roll out the
100 ea G/4 oz walnuts -pastry on a lightly
100 ea G/4 oz cashew nuts [Serves 4 - 6]
175 ea G/6 oz chestnut puree

floured surface and line a 1 kg/2 lb loaf tin, leaving enough
overlapping to cover the top. 2. Fry the onion, celery and garlic in
a little oil. Place in a bowl with the oil, walnuts, cashew nuts,
chestnut puree, paprika, oregano, lemon juice and seasoning. Mix
well. Bind together with the eggs. 3. Place mushrooms in bottom of
the lined loaf tin, then fill the tin with the nut mixture, pressing
it down firmly to fill the spaces in between the mushrooms. Brush the
pastry edges with beaten egg to seal and cover pie with the
overlapping pastry, trim edges. 4. Place a baking sheet on top of
loaf tin, turn over the remove loaf tin. Decorate with pastry leaves,
make cuts in the pastry and brush lightly with beaten egg. Cook for
about 1 hour. Halfway through cooking time, reduce temperature to 180
C/350 F/Gas 4. From: David G. McLachlan Copyright of the British
Broadcasting Corporation

Submitted By SAM LEFKOWITZ On 11-01-95

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