Heat the olive oil in a large pan on medium heat. Add garlic and onion and fry on low heat. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown and nicely caramelized.

Add the mushrooms and cook for 10 mins or until the water evaporates.

Now add the garlic powder and fry for 2 mins.Then add in the soy sauce.

Finally add the chopped walnut and give a toss and turn off the heat.

Preheat the oven to 400F. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the cooked mixture over the middle of the pastry, making sure to leave a space at the edge of the pastry.

Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.

Lightly coat with the milk wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of milk and freezing the pastry for a further 10 minutes.

Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flaky.

NOTES:The mushroom wellington is best eaten as soon as it comes out of the oven as the pastry will start to soften as the mushrooms release their juices as they cool.