PROCEdure
1
In a bowl, pour the entire contents of the Beamy plant-based mix for burger. Add 200 ml (8.82 oz.) of cold fridge water and 3 tablespoons of vegetable oil and mix until you obtain a homogeneous dough. Cover with plastic wrap and let it rest in the refrigerator for 15-20 minutes.
2
In the meantime, chop the shallot and porcini mushrooms. Season with salt, pepper, and some thyme, then blend until you get a sort of cream.
3
Take the dough out of the refrigerator and shape it into a "meatloaf". Heat a drizzle of oil in a pan and brown the plant-based "meatloaf" for a couple of minutes on each side.
4
Cut a square from the round puff pastry and brush it with the mushroom cream. Place the plant-based "meatloaf" in the center and wrap the puff pastry around it. From the pastry scraps, cut strips and use them to create a lattice on the top.
5
Brush the surface with vegetable oil and bake at 200°C (392°F) for about 20 minutes or until the pastry is golden brown.
6
Remove the Wellington Fillet from the oven, slice it, and serve hot.
