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Mini chestnut, apple and spinach Wellingtons
Fruit and vegetables
300g/10½oz
cranberries
2 Granny Smith
apples
, peeled, cored and cut into small cubes
2
oranges
, finely grated zest and juice only
75g/2½oz peeled
butternut squash
and/or sweet potato, cut into small cubes
1 small
onion
, finely chopped
1 sprig
thyme
, leaves picked
1
garlic
clove, finely chopped
75g/2½oz baby
spinach
1 red/green small
apple
, peeled, cored and very finely chopped
salad leaves
, to serve
Tins, packets and jars
300g/10½oz tinned Puy or
green lentils
, drained
Cooking ingredients
175g/6oz pitted Medjool
dates
, finely chopped
2 tsp ground
cinnamon
2 tbsp
balsamic vinegar
sea salt and freshly ground
black pepper
225g/8oz plain or wholemeal
spelt flour
, plus extra for dusting
pinch of
salt
1 tbsp of
olive oil
75g/2½oz cooked
chestnuts
, finely chopped (tinned is fine)
25g/1oz toasted
pine nuts
large pinch freshly grated
nutmeg
1-2 tsp ground
cinnamon
½ tsp
paprika
(optional)
Dairy, eggs and chilled
75g/2½oz unsalted
butter
1 free-range
egg
1 free-range
egg
, beaten
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