Beet and pumpkin Wellingtons with kale pesto

• red onion↗1

  cut into 8 pieces

• raw beet↗250g g

  peeled and diced

• butternut squash↗½

  peeled and diced

• large garlic cloves↗4

  unpeeled

• olive oil↗6 tbsp tbsp
• gathered thyme leaves↗1 tbsp tbsp

  plus extra for sprinkling

• sumac↗1 tbsp tbsp

  plus extra for sprinkling

• ready-to-eat puy lentils250g g
• pack of whole cooked chestnuts↗180g g

  coarsely chopped

• kale↗100g g
• lemon↗½

  juiced

• ready puff pastry (rolled)↗2 x 320g packs

  suitable for vegans

• almond milk↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C/170 °C with convection/gas 5. Toss the onion, beet, squash and garlic in a baking dish with 2 tbsp olive oil, thyme leaves, sumac and a little seasoning. Roast for 45 min until the vegetables are tender but still hold their shape, then add the lentils and half the chestnuts. Squeeze the garlic cloves out of their skins, set aside half and mash the other two into a mixture with the lentils. Let cool completely.

2. 2

   Bring a large pot of salted water to a boil, add the kale, cook for 1 min until wilted, then drain and rinse under cold water to cool. Squeeze out all water from the kale, then place it in a small food‑processor bowl together with the reserved garlic cloves, chestnuts, lemon juice, olive oil and a little seasoning. Blend to a thick pesto and season to taste.

3. 3

   On a lightly floured surface roll out the puff‑pastry sheets. Cut each sheet into three strips width‑wise, giving six strips total, then spread the kale pesto along them, add the roasted vegetables and lentils, layering the mixture over the pesto and leaving one side empty to make rolling easier. Brush all edges with half the almond milk, fold the ends and gently roll the dough lengthwise, fully enclosing the filling in a roll. Arrange the six individual Wellingtons on a parchment‑lined tray and chill for at least 1 hour, or cover and leave overnight. If freezing, cover and freeze on a tray for up to 3 months.

4. 4

   To bake from chilled, preheat the oven to 190 °C/170 °C with convection/gas 3 and line a tray with parchment.

5. 5

   Brush the top of each Wellington with the remaining almond milk and sprinkle with a little sumac, then bake for 30 min from chilled or 45 min from frozen until crisp and golden. Sprinkle with extra thyme and flaky sea salt and serve.