This Pecan and Mushroom Wellington is one of my absolute favourite Christmas recipes. It’s actually a great recipe any time of the year. In summer it’s great served with a salad and in winter with roast vegetables. It’s incredibly tasty and super easy to make!
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Cook the onion and garlic for around 5 minutes
Add the mushrooms, thyme, chilli flakes and tamari and cook for a further few minutes. Then let it cool for 10-15 minutes
In a food processor, blend the pecans finely. Add the mushroom mixture and blend again. Then add the breadcrumbs and blend until all the ingredients are combined
Let the pastry thaw a little. Spread half the mixture in the middle of one of the pastry sheets. Cut the pastry in 1cm diagonal strips on either side. Then cross over each other until they are covering the mixture. Alternatively you can put half the mixture on one edge of the sheet and roll the pastry over it to form a loaf. Then pierce the top with a fork or score with a knife. Top with sesame seeds or poppy seeds if desired
Bake at 180℃ for 50 minutes. If it browns too much on top while cooking, then cover with alfoil until ready to come out of the oven
Serve with your favourite vegetables or salad!