Seitan, Roast Pepper and Walnut Wellington- vegan

A slice of the Wellington with tomato gravy

Either because it was first cooked (with beef) for the Duke of Wellington, or because it was invented for a dinner in Wellington, New Zealand, the term "Wellington" is now used to describe any meat or vegetarian dish wrapped in puff or flaky pastry. Inspired by the Wellington episode of "The Great British Bake Off" last year, I had been meaning to make this since November, in good time to post it for anyone who wanted the recipe for Christmas dinner...then in time for New Year...then finally on January 2nd I got to cook it! It is quite time-consuming, so I made the seitan and the pastry in advance. The pastry was an experiment which came out not quite as flaky as I had expected, but really crispy and delicious all the same. It is hard to handle, and best rolled out between sheets of clingfilm. It's well worth it though- "A good bake" as Paul and Mary would say, and no trace of a soggy bottom! The Wellington comfortably fed 5 people with a bit left over for one lucky person to have seconds.

For the Flaky Pastry:
400g plain wholemel flour
150g coconut oil
100g extra-virgin cold pressed sunflower oil
1/2 tsp seasalt
cold water to mix

• Mix flour and salt.
• Rub the oil into the mixture.
• Cut in the coconut oil (should be still solid, but slightly soft, if you can get it to the right tewperature for this.)
• Mix to a dough with the water, using the minimum amount necessary.
• Wrap the dough in clingfilm and leave to rest at room temperature.
• Between sheets of clingfilm, roll it out into a rectangle- be sure to make it wide enough to wrap round the filling.

For the Filling:

300g (1 quantity) seitan, made using these instructions 

150g finely grated celeriac

100g ground walnuts

2-3 red-yellow peppers (capsicums)

olive oil for roasting

1/2 tab brown rice miso

2 tabs passata

1/2 tsp black pepper

1 tsp seasalt

1 tab paprika

1 tab sweet smoked paprika

• Cut the peppers into thin strips, brush with olive oil and roast in the oven until starting to char at the edges. Set aside.
• Blitz the seitan in a food processor until it's the consistency of mince
• Mix the seitan and other ingredients together- not the peppers.

To Assemble:

• Roll out the pastry, as detailed above.
• Pat the filling into a "sausage" shape and lay down the centre of the pastry rectangle.
• Lay the peppers on top.
• Using the clingfilm to help, gently bring the sides up over the filling and seal with water. Carefully turn it over onto an oiled baking sheet.
• Make diagonal slits in the top at regular intervals.
• Bake for 20 mions at 200C, until the pastry is nice and crisp.

Meanwhile, make the Tomato Gravy:

2 level tabs plain flour
2 tabs cold pressed sunflower/ olive oil
1/2 tsp salt
2 tabs soy sauce/ liquid aminos
250ml passata
250ml water

• Make a roux with the oil and flour, and gradually beat in the rest of the ingredients using a balloon whisk.
• Heat gently (don't boil) until thickened and warmed through, whisking to prevent lumps forming.