Recipe: Vegetable Wellington

1 leek
1 onion
1 sweet potato
1 ½ cups chestnuts (cooked and peeled)
2 cups spinach
2 tbsp butter
2 tbsp thyme, fresh (1 tbsp dried)
2 clove garlic (diced)
150 g salad cheese (a soft cow’s milk cheese, a little like feta. If you can’t find it, use feta instead)
600 g puff pastry (1 large sheet per 3 people)

Chop the leek and onion finely and fry softly in butter.
While they’re cooking, dice the sweet potato into small pieces and then add to the pan after five minutes, along with the garlic and thyme.
Cook gently for another five minutes to ten minutes. Crush the chestnuts with a fork or masher and also add to the pan. Cook for another two minutes. Finally, add the spinach and turn off the heat, stirring often.
After it’s cooled a little, crumble the soft cheese into the mixture.
Pour the cooled mixture into cling-wrap into a ‘log’ shape (one for each sheet of pastry).
Wrap tightly and let cool in the fridge for an hour.
Lay out your puff pastry and roll the filling into the middle.
Use a brush a little water onto the edges of the pasty as you fold it together, then use a fork to squish the edges together.
Cut off any leftover pastry into festive shapes and add to the wellingtons.
Bake for 35 mins on 180°C/360°F