Pumpkin Wellingtons with kale pesto and beetroot

A vege Wellington by Julia Stix perfect for a special occasion SERVES 4

1 red onion

250g beetroot

½ butternut pumpkin (squash)

5 garlic cloves

2 tbsp olive oil

1 tbsp thyme, plus a little extra for garnish

1 tbsp sumac, plus a little extra for garnish

250g cooked Puy lentils

Sea salt

550g puff pastry sheets

2 tbsp almond milk

KALE PESTO

180g cooked chestnuts

½ lemon

100g kale

4 tbsp olive oil

1. Preheat the oven to 190C. Peel the onion and cut it into eight wedges. Peel and dice the beetroot. Peel and dice the pumpkin. Bruise the garlic cloves, leaving the skins on.

2. Transfer the vegetables to a bowl and toss with the garlic, olive oil, thyme and sumac. Spread the mixture over a baking tray and roast for 45 minutes. Peel and mash the garlic. Transfer the vegetables to a bowl, add the lentils and stir in half of the mashed garlic. Season with salt and leave to cool.

3. For the pesto, coarsely chop the chestnuts. Juice the lemon. Blanch the kale in boiling water, then drain and squeeze to remove excess water. Combine the chestnuts, kale and lemon juice with the remaining roasted garlic, olive oil and a little salt. Blend to form a thick pesto.

4. Trim the pastry to make four rectangles, about 19 x 25cm each (join the sheets together if needed). Spread half of each rectangle with the pesto and top with the lentil filling. Brush the edges with almond milk, fold the other half over and press the edges together to seal. Transfer the Wellingtons to a baking tray lined with baking paper and chill for 1 hour.

5. Preheat the oven to 190C. Brush the Wellingtons with almond milk, sprinkle with sumac and bake for about 30–40 minutes or until golden brown. Sprinkle with a little thyme and sea salt just before serving.