Method

• 1.
  Preheat the oven to 220C and line a baking tray with baking paper.
• 2.
  Whiz the mushroom, garlic and onion in a food processor until a rough paste.
• 3.
  Heat 1 tbs oil in a large frypan over medium-high heat. Add the mushroom paste and cook, stirring, for 3-4 minutes until cooked. Season, then transfer to a bowl and allow to cool.
• 4.
  Heat remaining 1 tbs oil over high heat. Season lamb, then cook for 2 minutes each side or until browned. Transfer to a plate and chill for 10 minutes to cool.
• 5.
  Cut lamb in half widthways, then brush with the mustard. Place a large sheet of paper towel on the bench top, then top with 2 spinach leaves to form a 15cm square. Spread one-quarter of the mushroom paste over the spinach, then top with 1 lamb piece. Using the paper towel as an aid, roll lamb to encase in the spinach, then place in the centre of a pastry piece. Cover with a second pastry piece, press the edges to seal, then trim. Brush the top with egg. Repeat with the remaining spinach, mushroom paste, lamb and pastry to make 4 wellingtons.
• 6.
  Place the wellingtons on the baking tray and bake for 17-18 minutes until pastry is golden. Remove from the oven and rest for 5 minutes. Serve with the steamed beans and carrots.