Finely slice your leek, and chop your mushrooms and cooked beetroot into a dice. In a pan add 1 tbsp olive oil and place on a medium heat. Add in your leeks and sweat down for a few minutes, then add the mushrooms and cooked beetroot along with your fiid Aromatic Lentil & Sweet Potato Curry. Cook on a simmer for 5 to 10 minutes, you want it to reduce down and become thick without much excess liquid. Once you have the correct consistency, remove from the heat and allow to cool.
On a flat surface, lay out some cling film or parchment paper, double layer and place your cabbage leaves flat on top. You want to place your cabbage leaves in a large circle and have them over lapping but at the sides of each other. Ensure you can’t see the cling film or parchment paper underneath.
When everything has cooled in the pan, place on top of the cabbage leaves into a log shape in the middle. Fold your cabbage leaves around the mixture. Its important that it is not too wet or this bit will be harder to do. You then need to use the cling film or parchment paper that is underneath and roll it up into a cylinder shape, twisting and securing the ends tightly. Place in the fridge for at least 2hrs or overnight.
Place one piece of puff pastry on the counter top. Remove your cabbage cylinder shape from the fridge. Unwrap from the cling film or parchment paper and place on top of the pastry in the middle.
Using a pasty brush, brush the pastry one inch all around the cabbage roll then pop your second sheet of pastry on top, pressing gently to seal. Trim away the excess pastry leaving around an inch at the bottom. You can use the pastry you have cut away to make decorations for the top of your Wellington. Using the back of a fork go along the edge of the pastry pressing the fork to seal in your Wellington.
Decorate however you like and brush on the rest of the almond milk. Place in a preheated oven at 180C for 30 to 35min until golden brown.
Serve along with all your favourite Christmas trimmings, Merry Christmas.
