LightLife Wellington (6 oz/172 g portion)

Method

1. Defrost puff pastry sheets but keep cold until rolling out. In a bowl, mix LightLife grounds with onions, garlic, peppers and Italian Herbs; set aside for assembling Wellingtons. Heat oil in a pan, sautee mushrooms until tender, season with salt and pepper; set aside to cool for assembling Wellingtons. Whisk eggs in a separate bowl for assembly.
2. Roll out puff pastry sheets to a shape of approximately 18" x 9 " (or 45 cm x 22.5 cm). (1 sheet should form approximately 10 portions of sliced Wellington). Place 250 g of cooled mushrooms into the centre strip of the puff pastry, leaving 1" on each end and 3" on either side (it will look like a loaf once rolled). Top mushrooms with 1,000 g of LightLife grounds mixture. Brush all edges of the puff pastry with egg wash. Wrap each puff pastry square into a sealed log-sized shape and place fold side down on a parchment paper lined baking sheet. Brush remaining egg wash over the top of the Wellington.
3. Bake in a preheated 350 F oven for 28 minutes or an internal temperature of 165 F is reached and the puff pastry is golden brown. Remove from oven and let Wellingtons rest for 10 minutes and cut into equal sized portions (approximately 10 per Wellington).