Defrost the frozen puff pastries at normal temperature for 10-20 minutes.

Warm the oven to 400 degrees to bake Wellington.

Add water and lentils to a cooker and place it on high heat. Cook it for 8–14 minutes until the lentil is cooked.

After 14 minutes, open the cooker and remove the extra water. Shift the cooked lentils into a bowl and set aside.

Heat the oil for 2 or 3 minutes on medium flame. Add onions, celery stalks, crushed garlic, black pepper, carrots, and salt to this pan. Cook all ingredients for 5-8 minutes, or until vegetables are tender.

Add cremini mushrooms and red wine to this mixture. Simmer it for 7-10 minutes, or until wine is absorbed.

Add sage, thyme, soy sauce, rosemary, Vegan Worcestershire Sauce, paprika, and Dijon mustard in this pan. Combine all ingredients and cook it for 2-3 minutes. Set aside the mixture.

Add flax seeds and water in a bowl. Mix it and set aside for 10-20 minutes.

Mash the cooked lentils with the help of a fork or hands. Add this mashed lentil with flax seeds to the mushroom mixture. Combine all ingredients. The filling is ready.

Place the puff pastry into a floured place and roll it about 9×12 inches. Add the lentil mixture to this pastry and fold it. Seal the edges with a flax egg to prevent filling leakage.

Prepare all pastries with the same procedure. Shift all prepared pastries into a greased baking tray. Brush the outer layer with cooking oil.

Bake it for 30-45 minutes until its outer layer is brown. After 45 minutes, place the baked pastries in a serving dish. Cut it into slices and serve it with any sauce.