Prepare the 4 large chestnut mushrooms

• Grate a large clove garlic into a bowl, add a pinch of salt and pepper, a drizzle of oil and stir together
• Place the mushrooms on a lined baking tray facing up
• Rub the garlic paste into the gills of the mushroom
• Put the mushrooms in the oven and bake for 10-12 minutes
• Remove the tray from the oven and set the mushrooms to one side

While the mushrooms are cooking, prepare the filling

• Peel and halve the red onion
• Peel the garlic cloves
• Put the red onion, garlic and 150g of chestnut mushrooms in a food processor and blitz into a fine mince
• Remove the mince from the food processor and put to one side
• Then put the chestnuts, pecans and wholemeal bread in the food processor and blitz to form a textured filling, and set aside
• Remove the leaves from 1 sprig of rosemary, 2 sprigs fresh thyme and finely slice

Now, cook the filling

• Warm a teaspoon of olive oil in a frying pan over a medium heat
• If the onion and mushroom mixture has released excess juice, drain quickly in a sieve
• Add the mixture to the pan with a pinch of salt and stir for 4-5 minutes
• Add the thyme and rosemary and stir for 1 minute
• Add the white wine to the pan and stir for 3-4 minutes
• Take the pan off the heat
• Add the chestnut, pecan and bread mixture to the pan and fold it into the rest of the ingredients to form a thick ball of filling
• Taste and season to perfection with salt and pepper

Now, build your wellington parcels

• Cut your pastry sheets in half so you have 8 squares
• Lay the sheets out so they are overlapping at different angles to form stars
• Divide the filling into 8 equal pieces, roll one of the pieces into a ball, place one ball in the centre of the pastry star and press it to form a 1cm thick disc
• Take one of the large chestnut mushrooms and place it in the centre of the disc
• Take another piece of the filling, roll it into a ball and flatten it out into a 1cm thick disc between your hands
• Place the disc of filling on top of the mushroom, mould the 2 pieces of filling around the mushroom to form a ball, ensuring the edges are sealed
• Pull the exposed sheets of filo pastry up around the ball and twist the tops together so the Wellington pastry parcel is tightly wrapped
• Be careful not to rip the pastry!
• Repeat this process with the remaining ingredients so you have 4 parcels

Time to cook

• Spray the top of the pastry parcels with a little cooking spray
• Add the Wellington Filo Parcels to a baking tray and put the trays back in the oven for 20 minutes until all the vegetables are well roasted and the parcels are golden and crispy