Mushroom Chestnut and Apricot Wellington

prepPreheat oven to 180°C fan / 200°C, when ready to bake
2 tbsp ground chia or flax seed mixed with 5 tbsp water	Bloom chia or flax seed, 5 min					Shape filling into log on pastry	Cut & fold pastry strips into pattern	Mix & brush glaze over pastry & stars	Bake 200°C, 30 min, cover & bake 10–15 min	Cool 20 min, slice & serve
1 tbsp olive oil	Sauté onion & garlic, 5 min	Add mushrooms, cook 5 min	Add parsnip, cook 2–3 min	Add herbs & spices, fry 1 min	Stir in chestnuts through chia gel, cool
1 small red onion, small dice
4 garlic cloves, crushed
200 g / 7 oz mushrooms, chopped very small
1 parsnip, peeled and cubed small
1 tsp dried thyme
1 tsp dried sage
1 tsp dried rosemary
¼ tsp nutmeg
100 g / 3.5 oz pre-cooked chestnuts, chopped
100 g / 3.5 oz dried apricots, chopped
1 tin green lentils (240 g / 8.5 oz drained weight)
2 tbsp tamari soy sauce
1 tbsp tomato puree
1 sheet puff pastry (375 g / 13 oz)	Rest pastry 10 min at room temperature
1 tbsp plant-based milk
¼ tsp Dijon mustard
Salt and pepper

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