Vegetarian Wellington

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until translucent.
3. Add chopped mushrooms, cook until moisture evaporates and mushrooms are browned.
4. Stir in spinach, cook until wilted. Season with salt, pepper, and thyme. Remove from heat and let cool.
5. Roll out the puff pastry on a floured surface into a rectangle.
6. Spread the mushroom and spinach mixture over the pastry, leaving a border around the edges.
7. Sprinkle grated parmesan cheese over the filling.
8. Brush the edges of the pastry with beaten egg, then fold and seal the edges.
9. Place the wellington seam-side down on a baking sheet lined with parchment paper.
10. Brush the top with egg wash and make a few slits for steam to escape.
11. Bake in the preheated oven for 25-30 minutes or until golden brown.
12. Let it cool for a few minutes before slicing and serving.

Prep

• Thaw puff pastry in the refrigerator for at least 2 hours before use.