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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 or flat surface ready.
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3
Using a food processor fitted with the S blade, process the walnuts into very small bits.
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4
Scrape the walnuts into a large mixing bowl and set aside.
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5
Add the brown rice and chickpeas to the bowl of the food processor and process until the mixture forms a coarse mash.
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6
Add this mash to the mixing bowl along with the oat bran, sage, marjoram, thyme, onion powder, soy sauce, mustard, and peanut butter.
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7
Using your hands, knead the mixture well until it is thoroughly mixed and holds its shape.
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8
Cool completely (if the filling is too warm it will melt the puff pastry and the pastry wont bake up puffy and crisp).
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9
Unfold the first sheet of puff pastry on a floured pastry board or flat surface (it should still be cold, but thawed enough to unfold without cracking).
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10
Using a rolling pin, roll the pastry out into a 12 x 12-inch square.
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11
Cut the sheet into six rectangles, each about 6 x 4 inches.
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12
Scoop up a handful of the nut loaf mixture and form it into a small rectangular loaf, about 3 x 1 x 3/4 inches.
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13
Place the loaf in the center of a piece of puff pastry.
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14
Dip your fingers in the bowl of water and lightly wet the top of the loaf.
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15
Fold the short ends of the puff pastry up over the loaf, then fold the long edges up, using a bit of water on the edges of the pastry to help seal it shut.
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16
The loaf should be completely encased in puff pastry.
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17
Place the Mini Wellingtons, seam side down, on the prepared baking sheets.
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18
Repeat with the other sheet of puff pastry and the remaining bean and nut mixture.
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19
Lightly brush the pastries with olive oil.
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20
You may score the tops of the puff pastry with a decorative design using a very sharp knife or razor blade.
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21
Dont cut completely through the puff pastry.
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22
Cover the baking sheets completely with plastic wrap and refrigerate overnight or until ready to bake.
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23
When ready to bake, preheat the oven to 400 degrees F (give the oven plenty of time to warm up to ensure a good puff pastry crust).
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24
Bake for 25 minutes, until the crust is puffed and golden and the inside is heated through.
