Veggie Wellington

Filling

• 200 g sweet potatoes, cut in pieces (2 cm)
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 5 Tbsp olive oil
• 100 g sourdough bread, toasted, torn in pieces (2-3 cm)
• 150 g red onions, quartered
• 1 ¼ tsp fine sea salt
• ¾ tsp ground black pepper
• 150 g kale, sliced in strips (1 cm)
• 200 g fresh baby spinach
• 100 g cooked chestnuts, peeled, crumbled
• 50 g pine nuts
• 3 garlic cloves
• 1 lemon, thin peelings of skin and juice
• 10 g butter
• 250 g button mushrooms
• 1 egg, for glazing
• 1 Tbsp milk, for glazing

Puff Pastry

• 200 g butter (diced 2 cm and previously frozen for 1-2 hours)
• 200 g plain flour, plus extra for dusting
• 90 g water, cold
• ½ tsp fine sea salt