Quorn Wellington With Cranberry Sauce

1. 1

   Cut roast in half lengthways.

2. 2

   Roll out the pastry to make two 12 by 6 inch rectangles.

3. 3

   Place the roasts end to end in the middle of the pastry.

4. 4

   Mix parsley and pate and spread over the top of the roast.

5. 5

   Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired.

6. 6

   Glaze with the egg and chill for 20 minutes.

7. 7

   Heat oven to 220u00b0C and cook for 20 minutes.

8. 8

   Cover the ends with foil and reduce heat to 200u00b0C cook for another 15 minutes.

9. 9

   To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.

No nutritional information available.

No additional tips available.