What The Cluck Christmas Wellington

A deliciously indulgent dish which makes the perfect centrepiece on the table - definitely not one reserved for vegans only, meat lovers rejoice - this is for you too! 


  • 75 Minutes
  • 10 Servings
  • 2 packs The Vegetarian Butcher what the cluck chicken chunks
  • 350 gram puff pastry vegan
  • 2 medium onion finely chopped
  • 3 whole cloves garlic finely chopped
  • 2 fresh rosemary sprig chopped
  • 2 tsps rapeseed oil
  • 700 gram chestnut mushrooms
  • 50 gram sliced curly kale
  • 1 vegetable stock cube
  • 50 gram dried cranberries finely diced
  • fresh orange zest
  • 100 gram flour
  • 300 gram tinned chickpeas
  • 1 tsp Colman's English Mustard
  • 1 tsp agave syrup
  • salt and pepper
  • 1 tsp tarragon chopped


  1. For crepes- ​To make batter- mix gram flour & half the water from the tinned chickpeas with tarragon, salt & pepper.​

  2. To cook- ladle enough crepe mixture into oiled frying pan to cover the base and cook till golden, flipping to cook the other side. Repeat till you have no batter left.​

  3. For filling-​ In a large pan- Fry onions, garlic and rosemary with a tbsp of rapeseed oil till soft. ​ Blitz mushrooms in food processor to dice and add to pan with a vegetable stock cube. ​ Cook out for 5 minutes till the stock cube is incorporated and the mixture has a deep rich colour.​ In food processer blend the 300g of drained chickpeas and fold into the mushroom mixture. ​ Fold through 'What the Cluck Chicken Chunks', cranberries, orange zest and kale.​

  4. To assemble - Roll out puff pastry into a large rectangle and cover with a layer of the crepes.​ Place the filling in large sausage shape down the centre of the pastry and crepes. ​ Fold over the edges of pastry and crepes to form the classic wellington.​

  5. Place on cooking tray lined with baking parchment. Brush pastry with wash consisting of some chickpea water 1 tsp English mustard and 1tsp agave syrup. Lightly score pastry with small knife. Leave to chill for 30 minutes.​

  6. To Cook- ​ Bake in fan assisted oven at 170c for 45 minutes till pastry is golden and filling is piping hot. Remove and rest for 5 minutes before carving into portions. Great as part of a feast this time of year.

table full of small plate dishes