Step 1

Preheat oven to 180°c.

Step 2

Place sweetpotatoes onto a baking tray, rub with olive oil and with a fork, poke holes into the top of each sweetpotato.

Step 3

Bake the sweetpotatoes for 50 minutes or until soft and set aside until cool enough to handle.

Step 4

Meanwhile, heat up 3tbsp of oil in a pan, and add the diced onions, thyme and rosemary.

Step 5

Fry on a low-medium heat until gently caramelised, add diced garlic and apples, season with salt pepper and nutmeg, then stir-fry until softened.

Step 6

Add in the chestnuts and toasted pecans and stir to combine.

Step 7

Add the cranberry sauce so that the mixture is moist enough to hold around the sweetpotatoes.

Step 8

Allow to cool completely.

Step 9

Place one sheet of pastry in front of you so that the longer edge runs parallel to the work bench. The width of the area designated for the filling is determined by the width of both sweetpotatoes (about 30cm).

Step 10

Mould some of the filling in a rectangle onto the pastry sheet, cut one end of both sweetpotatoes and place them on top of the filling so that the cut ends touch each other in the centre. You may need to trim them so that they aren’t longer than the filling area.

Step 11

Mould the rest of the filling over the sweetpotatoes using your hands, making sure you compact the filling as you go along.

Step 12

Cover the filling with the second pastry sheets.

Step 13

Cut some extra pastry strips then place them over the top of the wellington alternating sides.

Step 14

Brush the pastry with egg wash and bake in the oven for about 50 minutes, until the pastry is puffed and golden.

Step 15

Serve with gravy and your favourite sides.