Indulgent vegan beef wellington recipe

Ingredients

• 350 g Vegan mince
• 250 g Cooked puy lentils
• 1 Brown onion (finely chopped)
• 2 tbsp Tomato puree
• 1 tbsp Wholegrain mustard
• 1 tsp Salt
• 1 tsp Black pepper (ground)
• 50 g Vegan butter
• 1 tbsp Rapeseed oil
• 250 g Chestnut mushrooms
• sprig Fresh thyme
• 100 ml White wine
• 4 slices Vegan ham (I really like the M&S vegan ham slices)
• 500 g Puff pastry block
• Rapeseed oil (for cooking)
• 1 tbsp Aquafaba (or use vegan milk & maple syrup)