Veggie Wellington

• 200 g sweet potatoes, cut in pieces (2 cm)
• 1 sprig fresh rosemary, leaves only
• 1 sprig fresh thyme, leaves only
• 3 Tbsp olive oil
• 100 g sourdough bread, toasted, torn in pieces (2-3 cm)

Puff Pastry

• 200 g unsalted butter (diced 2 cm and previously frozen for 1-2 hours)
• 200 g plain flour, plus extra for dusting
• 90 g water, cold
• ½ tsp fine sea salt

Filling

• 150 g red onions, quartered
• 1 ¼ tsp fine sea salt
• ¾ tsp ground black pepper
• 2 Tbsp olive oil
• 150 g kale, sliced in strips (1 cm)
• 200 g fresh baby spinach
• 100 g cooked chestnuts, peeled, crumbled
• 50 g pine nuts
• 1 lemon, thin peelings of skin and 10 g juice
• 3 garlic cloves
• 10 g unsalted butter
• 250 g button mushrooms

Assembly

• 1 medium egg, for glazing
• 1 Tbsp milk, for glazing