Wellington pie



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1/2 onion diced
  • 2 cups cooked butternut
  • 1 cup cooked brown lentils
  • 1 cup diced mushrooms
  • 1/4 cup dried cranberries
  • 1 tbsp buttanutt almond macadamia nut butter
  • Olive oil to fry
  • 1/2 tsp ground cumin
  • 1/2 tsp curry powder
  • 1 tbsp Worcestershire sauce
  • 1/4 cup apricot chutney
  • Salt and pepper to taste
  • 3-4 small beets sliced
  • 1/3 cup cornstarch mixed with
  • 1/2 cup Buttanut almond milk to make a paste
  • Puff pastry
  • Vegan butter to brush
  • Sesame seeds to top


Buttanutt mushroom gravy

  • 1 cup mushrooms diced
  • 1 1/2 cup Buttanutt almond milk
  • 1 tbsp almond butter
  • 1-2 tbsp soy sauce
  • 1/4 cup nutritional yeast
  • Pinch of salt
  • Dash of cracked black pepper
  • 1 1/2 tbsp cornstarch


  1. Preheat the oven to 180 degrees Celsius.
  2. Add some olive oil to a pan and add in the diced onion and the mushrooms, then spiced
    and dry a bit more until fragrant.
  3. Add the cooked butternut and lentils and mix and mash well before adding in the nut butter,
    chutney, and cornstarch slurry. Mix until thickened and remove to cool.
  4. Layer out the puff pastry and slice 1cm longer around the baking dish, spray the baking dish with baking spray, and then layer the bottom layer with the puff pastry, add the cooled lentil filling, add the sliced beets, and press them in.
  5. Press out star shapes with the rest of the puff pastry and add on top of the filling, brush with butter, and sprinkle on sesame seeds.
  6. Bake for 25-30 minutes until cooked and golden on top, let it cool slightly, serve, and enjoy!
    7. For the Buttanut gravy, add the mushrooms to a pan with some oil and fry until fragrant, add a bit of water if needed.
  7. Then add 1 cup of the milk and the nut butter, mix the rest of the milk with the corn starch, and add it to the gravy along with the soy sauce and the nutritional yeast.
  8. Let it thicken and some more salt and pepper to taste before serving with the pie.