Mini Vegan Wellingtons Recipes

Steps:

• Line two baking sheets with parchment paper, spray with non-stick spray and set aside.
• Have a small bowl of water and a clean, floured pastry board ready.
• Chop walnut (food processor makes it easy) into very small bits. Scrape into large bowl.
• Chop brown rice and chickpeas in food processor until mixture forms a coarse mash. Add this to the mixing bowl along with oat bran, spices, soy sauce, mustard and peanut butter. Knead together until it holds its shape.
• Unfold the first sheet of puff pastry and roll into a 12x12 square. Cut into six rectangles about 6x4.
• Scoop up a handful of the nut loaf mixture and form it into a small rectangular loaf (about 3x1x3/4 inches). Place in the center of a puff pastry. Dip your fingers in the water and lightly wet the top of the loaf.
• Fold the short ends of the pastry over the loaf, then fold up the long edges using some water to seal it shut.
• Place the mini Wellington seam side down on the prepared baking sheet. Repeat with the other 5.
• Bake at 400F for 25 minutes. The crust should be puffed and golden and the inside heated through.
• The Wellingtons can be made ahead and refrigerated until it's time to bake.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
• Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
• Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
• Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.