This lavish meat-free Wellington gets over the problem of what to serve veggies for special occasions.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
Lay the sweet potato chunks in a large roasting tin and drizzle over some olive oil.
Lightly bash the thyme and rosemary in a pestle and mortar for 2 minutes to release flavour. Older kids can get involved in this step, as long as they watch their fingers! Then scatter the crushed herbs over the sweet potato.
Cover the tray with foil and bake in the oven for 45 minutes until the sweet potato is soft. Then remove from the oven and leave to cool.
While the sweet potato is baking, heat a dash of oil in a pan and add the onions with a little salt and pepper to taste.
Cook the onions gently, stirring occasionally until they are soft and lightly coloured.
Throw in the chestnuts and continue to cook for 2 minutes.
Pop the bread in the toaster until golden brown, then smear with a little olive oil and rip into little pieces.
Add the torn toast to the pan and mix before stirring in the lemon zest. Remove from the heat and allow to cool.
Place a pan over a medium heat and melt the butter. Add the peeled garlic and mushrooms and cook until the liquid released from the mushrooms has evaporated.
Add the lemon juice and remove from the heat. Transfer the contents of the pan to a blender and blitz to form a smooth paste.
Add a pinch of salt to a large pan of water and bring to the boil. Rip up the kale into bite-sized pieces and blanch for 2 minutes. Add the spinach and cook for a further 30 seconds, then drain.
Transfer the drained greens to a bowl and mix in the pine nuts with some seasoning and a drizzle of olive oil.
To assemble the Wellington, lay out a sheet of nonstick baking paper and flour your rolling pin. Lay the puff pastry on the paper and roll to a rectangle, approximately 30cm x 40cm in size, turning the pastry occasionally to ensure it is evenly rolled. The kids can use a spatula to spread the mushroom paste onto the pastry.
In a large bowl, mix together the greens, sweet potato and toast. Spoon the mixture down the middle of the pastry, leaving a gap at each edge so you can join the edges together.
Take hold of the parchment paper on one of the long edges and lift to the middle of the Wellington, so the pastry wraps around half of the filling.
Peel back the parchment paper then repeat on the other side, so that the pastry completely surrounds the filling with the joins of the pastry overlapping in the middle.
Beat together the milk and egg and brush it over the two joining bits of pastry to seal the Wellington, acting as a ‘glue’ for the seal. Brush with more egg and milk to cover.
Carefully fold and tuck in the open ends of the Wellington, then roll the whole thing onto a lightly floured baking sheet so that the seal is sitting underneath the Wellington. Brush all over with the rest of the egg mix.
Bake in the oven for 45 minutes, until the pastry is golden and puffed up and the Wellington is piping hot throughout
While the Wellington is baking, peel the potatoes, cut into chunks and place in a large pan of cold water. Bring to the boil and cook for 12-15 minutes until tender.
Drain the potatoes and leave to steam for 5 minutes – this will help to avoid a soggy mash. Return to the dry pan and mash with the crème fraîche, butter and seasoning.
Use a wooden spoon to stir in the chives and parsley.
To serve, slice up the Wellington and lay on a bed of the herby mash, pour over some veggie gravy to finish.
See all Cooking with Kids recipes