Vegetarian Wellington with Quorn Mince

1. Preheat the oven to 200C/400F/Gas Mark 6
2. Heat the oil in a large pan and gently cook the onions for 5 minutes until softened but not browned. Add the garlic and mushrooms and cook for a further 5 minutes. Stir in the vegetable stock, porcini mushrooms and white wine. Bring to the boil then simmer for around 5 minutes until the liquid has reduced by half. Add the cream and chilli flakes cook until the liquid has reduced by half again. Season with salt and black pepper. Remove from the heat
3. Stir in the Quorn Mince, breadcrumb, egg and parsley
4. Roll out the pastry into a rectangle shape to approximately half a centimetre thickness and carefully spoon the Quorn Mince into the centre of the pastry rectangle. Draw the furthest edge of the pastry over the mince mix towards you forming a tube and carry on gently rolling until the pastry completely covers the mince and it is possible to tuck the edge of the pastry underneath the roll. Fold the outer edges of the tubes inwards to seal the ends and then place on a greased baking tray. Brush generously with beaten egg and bake in the centre of the oven for 30-35 minutes until golden brown

Serve Quorn's vegetarian Wellington with seasonal vegetables and a rich sauce such as sage and cider or madeira

The Mince filling can be made in advance and refrigerated until use