Vegan Mini Wellingtons Recipe

• 1 cup walnuts
• 1 cup cooked brown rice
• 1 cup canned chickpeas, rinsed and drained
• 1 cup oat bran
• 1/2 teaspoon sage
• 1/2 teaspoon marjoram
• 1/4 teaspoon thyme
• 1/4 teaspoon onion powder
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon natural peanut butter
• 1 (1-pound) package frozen puff pastry, thawed at room temperature for about 30 minutes
• Extra virgin olive oil, for brushing

1. Line two baking sheets with parchment paper, spray with non-stick spray, and set aside.
2. Have a small bowl of water and a clean, floured pastry board or flat surface ready.
3. Using a food processor fitted with the S blade, process the walnuts into very small bits.
4. Scrape the walnuts into a large mixing bowl and set aside.
5. Add the brown rice and chickpeas to the bowl of the food processor and process until the mixture forms a coarse mash.
6. Add this mash to the mixing bowl along with the oat bran, sage, marjoram, thyme, onion powder, soy sauce, mustard, and peanut butter.
7. Using your hands, knead the mixture well until it is thoroughly mixed and holds its shape.
8. Cool completely (if the filling is too warm it will melt the puff pastry and the pastry wont bake up puffy and crisp).
9. Unfold the first sheet of puff pastry on a floured pastry board or flat surface (it should still be cold, but thawed enough to unfold without cracking).
10. Using a rolling pin, roll the pastry out into a 12 x 12-inch square.
11. Cut the sheet into six rectangles, each about 6 x 4 inches.
12. Scoop up a handful of the nut loaf mixture and form it into a small rectangular loaf, about 3 x 1 x 3/4 inches.
13. Place the loaf in the center of a piece of puff pastry.
14. Dip your fingers in the bowl of water and lightly wet the top of the loaf.
15. Fold the short ends of the puff pastry up over the loaf, then fold the long edges up, using a bit of water on the edges of the pastry to help seal it shut.
16. The loaf should be completely encased in puff pastry.
17. Place the Mini Wellingtons, seam side down, on the prepared baking sheets.
18. Repeat with the other sheet of puff pastry and the remaining bean and nut mixture.
19. Lightly brush the pastries with olive oil.
20. You may score the tops of the puff pastry with a decorative design using a very sharp knife or razor blade.
21. Dont cut completely through the puff pastry.
22. Cover the baking sheets completely with plastic wrap and refrigerate overnight or until ready to bake.
23. When ready to bake, preheat the oven to 400 degrees F (give the oven plenty of time to warm up to ensure a good puff pastry crust).
24. Bake for 25 minutes, until the crust is puffed and golden and the inside is heated through.

walnuts, brown rice, chickpeas, bran, sage, marjoram, thyme, onion powder, soy sauce, mustard, natural peanut butter, pastry, extra virgin olive oil

Taken from www.chowhound.com/recipes/vegan-mini-wellingtons-13481 (may not work)