- 1 kg kūmara of your choice, peeled and cut into small chunks
- 300g portobello mushrooms (6)
- 1 Pams Red Onion, diced
- 1 tin Pams Lentils or Pams Black Beans, drained and rinsed
- 2 Tbsp Pams Wholegrain Mustard
- 3 sheets Pams Flaky Puff Pastry, thawed
- Place the chopped kūmara and 4 mushrooms on a large baking tray, drizzle with oil, season with salt and pepper and place in the oven at 200°C. Remove the mushrooms after 10 minutes and set aside to cool. Continue roasting the kūmara for an extra 10 – 15 minutes until golden and completely cooked through. Remove and set aside to cool before roughly mashing.
- Add a splash of oil to a large fry pan over medium heat. Sauté the red onion until soft and translucent then roughly chop the remaining uncooked mushrooms and add to the pan. Continue to cook until soft. Add the tin of lentils or black beans, and gently mash with the back of a spoon until warmed through.
- Add the smashed kūmara and the wholegrain mustard to the lentil mix and stir to combine.
- On a large piece of baking paper, join together two whole pieces of pastry. Cut the third piece in half and join to the top of your rectangle to create a large square that fits onto your baking tray.
- Spread the kūmara mix onto the pastry sheet, leaving a small border around the edge of the pastry. Place the remaining mushrooms in a row, stem side up, on top of the kūmara mix. Roll the pastry over top of the mushrooms until you have a log. Press down to seal the edges and roll the log over so that the seam is on the bottom.
- Brush with some milk, or egg wash, and bake at 200°C for 20-25 minutes until pastry is golden.
Tip: Take your Wellington to the next level by adding 2 tsp of Pams Crushed Garlic and a small handful of chopped fresh thyme to the mix.
Tip: Add a tablespoon on Pams Soy Sauce to the bean mixture for extra depth of flavour.