Goats' Cheese Wellington
2 large red onions finely sliced
4 tbsp red wine vinegar
4 tbsp sugar
600g puff pastry or one large sheet
100g puy lentils
300g goats' cheese
2 large sweet potatoes cut into large chunks
1 vegetable stock cube
1 egg whisked together
Preheat oven to 170C. To make the caramelised red onions, add the vinegar and sugar to a small pan along with the red onions. Cook on a medium heat until the onions become clear and syrupy. Set aside to cool.
To make the filling bring 500ml water to a boil add the stock and puy lentils, return to a simmer and cook for 25 minutes or until the lentils are soft. Drain and allow to cool. Meanwhile lightly oil and season the sweet potato and roast for 30 minutes, set aside to cool. In a large bowl mix the lentils, sweet potato, spinach, red onions and cumble in the goats cheese.
Roll out the puff pastry if you are using a block of it and cut out 6 circles roughly 15cm in diameter. Mould the filling into 6 equal balls and place in the centre of each pastry circle. Using lightly floured hands work the pastry around the filling and pinch the ends closed. Using the egg, brush each wellington and place on a greaseproofed baking tray. Pierce the top of each to allow steam to escape when cooking. Bake for 25 minutes unitl golden brown and the base is cooked through. Serve straight away.