Ingredients

Steps

• Preheat the oven to 200°C.
• Combine the cooked rice, turmeric, and lemon zest, then refrigerate.
• Fry the onion and mushroom in butter until softened and let cool.
• Mix in the rice mixture, herbs, cranberries, and chopped eggs, then season.
• Cut a 40cm x 20cm rectangle from the puff pastry.
• Spoon the filling down the pastry center, seal the edges, and brush with beaten egg.
• Chill the Wellington for 30 minutes.
• Sprinkle with sesame seeds and bake for 30 minutes until golden-brown.
• Slice and serve with vegetarian gravy.