Mushroom Wellington

Step 1

Preheat the oven to 220C/200C Fan/Gas Line a baking tray with baking paper.

Step 2

Put the mushrooms in a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. Bake for 15 minutes.

Step 3

Heat a frying pan over a medium heat, add a drizzle of olive oil and as soon as it is hot, add the onions and fry for 10 minutes.

Step 4

Meanwhile, put the dried apricots in a food processor, add 100ml/3½fl oz water and blend to a smooth paste. Transfer to a large mixing bowl. Put the lentils, nuts, thyme and rosemary in the food processor and process until mostly broken down. Tip the mixture into the bowl with the apricots, then add the fried onion and a pinch of salt and pepper. Stir until fully combined and the stuffing holds together.

Step 5

Unroll the first sheet of pastry onto the lined baking tray and spread a third of the stuffing mixture lengthways down the middle in a strip about 5cm/2in wide, leaving 5cm/2in clear at both ends. Lay four of the mushrooms, gills facing up, on top of the stuffing and sprinkle over the garlic. Place the remaining three mushrooms on top, gills facing down.

Step 6

Spoon the remaining stuffing mixture over the mushrooms, pressing it down gently to cover them on all sides. Place the second sheet of pastry over the top and press the edges together to seal (if they don't stick, brush the edges with a little water). Use a knife to trim around the pastry, roughly 1cm/½in away from the filling, removing any excess pastry. Gently score three lines across the top. Use a fork to crimp the edges.

Step 7

Brush the pastry with olive oil and bake for 40–50 minutes, or until golden brown and cooked through.