Skip to main content
Ingredients List
Serves 1
2 tbsp almond butter 125 g all-purpose flour dried porcini mushrooms small handful 20 ml balsamic vinegar 1/2 vegetable stock cube
Instructions
Pre-heat your oven to 180 C.
To make the pastry, add the nut butter to the flour and rub together. Slowly add water, until you have a dough consistency.
Roll our and cut out as many circles as needed for the amount of wellingtons you want to create. You will need two circles per wellington.
Rehydrate your mushrooms with a small amount of water and then add to a food processor with the vinegar and stock cube.
Heat the mixture through to achieve a sticky paste, then spread on a pastry circle..
Place a beetroot on top of the pastry disk, and seal over with another pastry disk.
Spread a little plant based milk over and bake for about 10-15 mins.
