Ultimate mushroom Wellington - The Jewish Chronicle

Ingredients

• 1 tbsp garlic-infused oil
• 500g mushrooms, sliced
• 100g leek, finely chopped
• 150g cooked and peeled chestnuts, chopped
• 115g spinach, finely chopped
• 2 tbsp cranberry sauce
• 2 tbsp miso paste (gluten-free) or 3 tbsp gluten-free soy sauce
• 4 fresh sage leaves, finely chopped
• Salt and ground black pepper
• 2 x 280g packs store-bought gluten-free puff pastry
• 1 egg, beaten, to glaze