1chia egg - 1 Tbsp of ground chia seeds mixed in 3 Tbsp water (or 1 organic egg)
3tsptamari soy sauce
1puff jus-rol pastry sheet [320g / 11.3 oz]
melted dairy free butter to brush
salt & pepper
Make chia egg by mixed together ground chia seed and water. Set aside.
Wash and clean mushrooms. Mince them very finely.
Heat some olive oil in a large frying pan. Add finely sliced shallots, crushed garlic and Chinese 5 Spice.
Add minced mushrooms and grated carrot. Fry gently until mushrooms are cooked.
Remove from heat. Add tamari sauce, breadcrumbs, chopped coriander and chia egg. Mix well until all is well blended together. Season to taste and set aside.
Preheat the oven to 200°C/400°F/Gas 6.
Roll out pastry sheet on baking paper.
Keep middle third to pile up mushroom mixture. With a sharp knife cut 2 to 3 cm [0.8 to 1.2 inch] wide strips on the other thirds like so:
Pile mushroom mixture in the middle, packing it tightly.
Alternating sides, plait each strip on top of the other
Until you reach the end
Brush some dairy free butter all over.
Place in the oven for 20-25 mins until golden
Once done, leave to rest for 10 mins before serving.
Note: If serving with these Asian Roasted Brussels Sprouts with Cashews, you can time both dishes to be ready at the same time. You can cook them on separate trays or on the same tray. If cooking on the same tray, start by cooking the Brussels sprouts first, then after 10 mins add the mushroom wellington, followed by the cashew 10 mins later. See the recipe introduction for the link to my recipe for Asian Roasted Brussels Sprouts with Cashews.