GoGo Quinoa Christmas Wellington

Instructions

The stuffing :

1. Cut the onion, garlic and Paris mushrooms
2. In a pan, cook the onion and garlic until golden, add the cut mushrooms and cook until all the water is evaporated. Transfer to a food processor.
3. In the same pan cook your Portobello mushroom top side down until golden, then put aside.
4. Cook the spinach and add it to the food processor.
5. In the food processor, mix the cooked Kaniwa, the onion, garlic and mushroom mixture, slice of bread, chestnut, cooked spinach, fresh parsley and other herbs.
6. Lay your puff pastry on a baking sheet, add the filling, then the Portobello mushroom on top. Very carefully roll the pastry on top of the mushrooms.
7. Lightly coat your Wellington with the vegan egg wash
8. Cook your Wellington 30 to 35 minutes or until golden.

The puff pastry:

1. In a food processor or stand mixer mix all the dried ingredients together. Add gradually the water. Pour the dough into a bowl and form a ball without needing. Wrap and let sit in the fridge for 30 minutes.
2. Lay the butter between two parchment paper, roll the butter into a block. Put it in the fridge for 15 minutes.
3. Roll your dough on a silicone sheet or baking paper. Create a big square, put your butter on top, and fold your dough on the butter. 
4.  Form the dough into a rectangle and roll it out. Fold the top third of the dough onto the middle of the dough and the bottom third on top of that
5. Give the dough a quarter turn and roll it out again. Folding the dough like in « 5. » Repeat the process 2 times.
6. Wrap and refrigerate 30 minutes before using.