Quorn Wellington With Cranberry Sauce

• 454 g quorn roast, thawed
• 425 g ready made puff pastry
• 130 g coarse country quorn pate
• 2 tablespoons chopped fresh parsley
• 1 beaten egg
• for the sauce
• 8 tablespoons cranberry sauce
• 2 small oranges, juice and zest of
• 2 tablespoons ruby port

1. Cut roast in half lengthways.
2. Roll out the pastry to make two 12 by 6 inch rectangles.
3. Place the roasts end to end in the middle of the pastry.
4. Mix parsley and pate and spread over the top of the roast.
5. Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired.
6. Glaze with the egg and chill for 20 minutes.
7. Heat oven to 220u0b0C and cook for 20 minutes.
8. Cover the ends with foil and reduce heat to 200u0b0C cook for another 15 minutes.
9. To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.

quorn roast, pastry, coarse country, parsley, egg, sauce, cranberry sauce, oranges, port

Taken from www.food.com/recipe/quorn-wellington-with-cranberry-sauce-193187 (may not work)