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1
Line two baking sheets with parchment paper, spray with non-stick spray and set aside.
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2
Have a small bowl of water and a clean, floured pastry board ready.
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3
Chop walnut (food processor makes it easy) into very small bits. Scrape into large bowl.
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4
Chop brown rice and chickpeas in food processor until mixture forms a coarse mash. Add this to the mixing bowl along with oat bran, spices, soy sauce, mustard and peanut butter. Knead together until it holds its shape.
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5
Unfold the first sheet of puff pastry and roll into a 12x12 square. Cut into six rectangles about 6x4.
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6
Scoop up a handful of the nut loaf mixture and form it into a small rectangular loaf (about 3x1x3/4 inches). Place in the center of a puff pastry. Dip your fingers in the water and lightly wet the top of the loaf.
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7
Fold the short ends of the pastry over the loaf, then fold up the long edges using some water to seal it shut.
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8
Place the mini Wellington seam side down on the prepared baking sheet. Repeat with the other 5.
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9
Bake at 400F for 25 minutes. The crust should be puffed and golden and the inside heated through.
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10
The Wellingtons can be made ahead and refrigerated until it's time to bake.
