Mushroom and Chestnut Wellington | Veganuary

Ingredients

• 200g Chestnut mushrooms
• 100g Shiitake mushrooms
• 300g Chestnuts, roasted and peeled
• 125g Cooked black-eyed beans
• 1 Red onion
• 2 Cloves garlic
• 1 tsp Dried sage
• 1 tbsp Mushroom ketchup (optional)
• 1 tbsp Olive oil
• Salt and Pepper
• Shortcrust Spelt Pastry:
• 175g Spelt flour
• 75g Vegan margarine
• 3-4 tbsp water
• 2 tbsp non-dairy milk for brushing