Vegan Red Onion and Rosemary Sausage Wellington

If you're looking for a delicious, comforting, and impressive dish for your Sunday dinner, this Vegan Red Onion and Rosemary Sausage Wellington is the perfect choice. Made with Linda McCartney's Red Onion & Rosemary Sausages, sweet cranberry sauce, flaky puff pastry, and rich mushroom duxelles, this dish brings together a symphony of flavours that will delight vegans and non-vegans alike. For an elegant presentation, you can also prepare these Wellingtons as individual pies, making them an ideal centrepiece for any special occasion. Whether you're cooking for family or friends, this recipe is sure to be a hit.

Vegan Red Onion and Rosemary Sausage Wellington Pies

Ingredients:

• For the Individual Pies:

  • 1 pack of Linda McCartney's Red Onion & Rosemary Sausages (6 sausages)

  • 1 sheet vegan puff pastry (cut into quarters)

  • 4-6 tablespoons cranberry sauce

• For the Mushroom Duxelles:

  • 500g button or cremini mushrooms (or a mix of wild mushrooms), finely chopped

  • 2 shallots, finely chopped

  • 3 cloves garlic, minced

  • 2 tablespoons vegan butter

  • 2 tablespoons fresh parsley, finely chopped

  • Salt and pepper to taste

• For Assembly:

  • Plant-based milk for brushing the pastry (optional)

  • Fresh rosemary sprigs for garnish (optional)

The How to BIt 

1. Prepare the Mushroom Duxelles:

   1. Heat the vegan butter in a large skillet over medium heat.

   2. Add the finely chopped shallots and garlic, sautéing until translucent and fragrant.

   3. Add the finely chopped mushrooms to the skillet. Cook until the mushrooms release their liquid and the mixture becomes dry, stirring occasionally. This should take about 10-15 minutes.

   4. Stir in the chopped parsley and season with salt and pepper to taste. Set aside to cool.

2. Prepare the Sausages:

   1. Cook the Linda McCartney's Red Onion & Rosemary Sausages according to the package instructions. Let them cool slightly.

3. Assemble the Individual Pies:

   1. Preheat the oven to 200°C (400°F).

   2. Roll out the puff pastry quarters on a lightly floured surface to ensure each piece is large enough to encase three sausages.

   3. For each pie, spread a quarter of the cooled mushroom duxelles evenly over the center of the puff pastry piece, leaving enough room on the edges to seal the pastry.

   4. Place three cooked sausages on top of the mushroom duxelles for each piece of puff pastry.

   5. Spoon about 1-1.5 tablespoons of cranberry sauce over the sausages.

   6. Carefully fold the puff pastry over the sausages, sealing the edges well. You may use a little plant-based milk to help seal the edges if needed.

   7. If desired, brush the top of the pastry with plant-based milk for a golden finish.

4. Bake the Individual Pies:

   1. Place the individual pies on a baking sheet lined with parchment paper.

   2. Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crispy.

5. Serve:

   1. Let the pies cool for a few minutes before serving.

   2. Garnish with fresh rosemary sprigs if desired.

   3. Serve the individual pies with your favourite sides.

Enjoy your Vegan Red Onion and Rosemary Sausage Wellington Pies as a delightful and personalized Sunday dinner!