Vegetarian Wellington

Preheat the oven to 200 degrees.

Finely chop the spinach and leave to shrink in a frying pan. Drain the spinach in a sieve.

Chop the mushrooms. Peel and chop the onion. Peel the garlic and cut it about half, remove the root. Grate the thyme leaves from the sticks. Finely chop the parsley. Grate the parmesan.

Put a frying pan on the heat and melt some butter. Once the butter has melted, add the onion, crushed garlic, mushrooms, and thyme. Bake for 10 minutes and stir regularly.

Add the truffle salsa, half of the chopped parsley and the grated cheese.

Remove the pan from the heat. Cover your kitchen sink with some flour. Remove the plastic backs from the puff pastry and knead the puff pastry to 1 large bulb. Then roll it out so we can fill it.

Cover the puff pastry with a layer of drained spinach. Place the mushroom filling in the middle. Roll the puff pastry around the filling and place on a baking paper in a baking dish. Split the egg and smear the puff pastry with the egg yolk.

Place the Wellington in the oven for 20 minutes or until the puff pastry is nicely golden brown.

This vegetarian Wellington is delicious with a sun-dried tomato – walnut pesto. For the pesto you put a dash of olive oil, a good tablespoon of sun-dried tomatoes with the leftover parsley and a handful of walnuts in a hand blender. Mix until a soft, creamy spread is created, if necessary, you can add some extra olive oil.