Individual Portobello Mushroom Wellingtons

|A lovely main dish for vegans or vegetarians for a holiday meal. Use store-bought vegan pastry and butter if needed.|portobello mushroom|2 Large Portobello Mushrooms peeledFreshly Ground Sea Salt & Black PepperExtra Virgin Olive OilLarge Knob Unsalted Butter2 Small White Onions finely sliced1 Large Garlic Clove finely choppedLarge Handful Curly Kale very finely chopped1 Egg beaten1 x Sheet Puff Pastry|Pre-heat the oven to 200 degrees. Place the mushrooms smooth side down in a shallow baking dish season generously with salt and pepper and drizzle with extra virgin olive oil. Once the oven is up to temperature roast the mushrooms for 20 minutes. Turn them upside down over a few pieces of kitchen towel to remove any excess moisture while they cool completely.Meanwhile heat a knob of butter and a splash more oil in a large frying pan over a medium heat. Add the onions season and cook for about 25 minutes until they have started to caramelise. Add the garlic and kale and cook until the kale has softened. Set aside to cool.Once the mushrooms and the onion mixture have cooled completely line a baking tray with baking parchment.Lightly flour your work surface and unroll the puff pastry dividing it into four squares. Pile a quarter of the onion mixture into the middle of two of the squares leaving a generous boarder and place each mushroom smooth side down on top of each pile of mixture. Divide the rest of the onion mixture between the tops of each mushroom and shape into a dome with a metal spoon.Brush the space around the mushrooms with beaten egg and lay the other two pieces of puff pastry on top. Press down the edges to seal each wellington and trim the edges to make circles with about a centimetre and a half of extra trim.Seal the edges of the pastry either with a free form scallop or by just rolling over the edges. Create two slits in the top of each wellington with a sharp knife to allow any excess steam to escape and brush each one with more beaten egg.Bake in the oven for 20 minutes until golden.|15.00 minutes|2|Rachel Phipps