Mushroom Wellington with Spinach

Fantastic vegetarian (or vegan) Christmas entree! Garlic mushrooms, wilted spinach & melty Stilton (optional), all wrapped in homemade spelt pastry.

250g whole grain spelt flour
1 teaspoon sea salt
90g avocado flesh (about 1 medium), mashed
90g very hot water
1 tablespoon ground flaxseed
1 tablespoon water
400g brown mushrooms or similar, halved or quartered
1 medium red onion, diced
3 cloves garlic, crushed
100ml drinkable dry white wine
100ml water
1 lightly heaped tablespoon vegetable stock paste
20g rolled oats
25g walnuts
few handfuls fresh herbs, roughly chopped
sea salt, to taste
freshly ground black pepper, to taste
400g frozen spinach, thawed
1/2 lemon, juice only
150g Stilton (optional – omit for vegan)
100g extra virgin olive oil
2 heaped tablespoons Greek yoghurt
1 egg
sesame seeds, to garnish
dried oregano, to garnish

View the full recipe at Ramsons & Bramble →