Vegetable Wellington

Instructions

1. Prepare the vegetables
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until translucent. Add the garlic and cook for another minute until fragrant. Transfer to a large mixing bowl.
2. Cook the mushrooms
   In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until they have released their moisture and are golden brown. Season with salt and pepper, then add to the bowl with the onions.
3. Prepare the root vegetables
   Meanwhile, bring a pot of salted water to a boil. Add the diced carrots and sweet potatoes and cook for 5-7 minutes until just tender. Drain well and add to the mushroom mixture. Stir in the chopped spinach (it will wilt from the residual heat), walnuts, thyme, rosemary, breadcrumbs, and season generously with salt and pepper. Mix thoroughly and set aside to cool completely.
4. Assemble the Wellington
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out one sheet of puff pastry on a lightly floured surface to about 12 x 16 inches. Transfer to the prepared baking sheet. Spoon the cooled vegetable mixture down the center of the pastry, leaving a 2-inch border on all sides and shaping it into a compact log.
5. Wrap and seal
   Roll out the second sheet of puff pastry to the same size. Brush the border of the bottom pastry with beaten egg. Place the second sheet over the filling, pressing down around the filling to seal the edges and remove any air pockets. Trim the excess pastry, leaving a 1-inch border. Crimp the edges with a fork to seal completely.
6. Add decorative touches
   Use any pastry scraps to create decorative leaves or designs for the top of the Wellington. Brush the entire pastry with beaten egg wash for a golden finish. Use a sharp knife to cut 3-4 small slits in the top to allow steam to escape during baking.
7. Bake to perfection
   Bake in the preheated oven for 35-40 minutes until the pastry is puffed and golden brown. If the pastry browns too quickly, cover loosely with foil. Let the Wellington rest for 10 minutes before slicing.