Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, seasonal vegetable wellington. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Seasonal vegetable wellington is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Seasonal vegetable wellington is something that I have loved my entire life.
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To get started with this recipe, we must first prepare a few components. You can have seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Seasonal vegetable wellington:
- Take butternut squash, cubed
- Get beetroots, cubed
- Prepare carrots (depending on size), thickly sliced
- Take red onion, diced
- Make ready chard, sliced
- Make ready pine nuts
- Make ready garlic, chopped
- Take nutmeg
- Make ready fresh thyme
- Get thick slices of bread
- Take feta cheese
- Take Seasoning
- Get roll of pre rolled puff pastry
- Make ready egg (beaten for an egg wash)
Tips for Making Amazing Vegan Vegetable Wellington. This dish is best eaten right away, since puff pastry loses it's crisp, flaky. This flavour packed vegetable wellington is PERFECT for Christmas dinner. Suitable for vegetarians & vegans, it's a guranteed winner!
Instructions to make Seasonal vegetable wellington:
- Preheat the oven to 180 degrees. Chop the carrots, squash and Beetroot into cubes and place on a roasting tray. Coat the veg in olive oil, season with salt and pepper. Then roast in the oven for 30-40 minutes (unless soft and slightly charred). Once cooked transfer them to a large mixing bowl to cool.
- Meanwhile, finely chop the onion and garlic and add to a frying pan with a tbsp olive oil. Fry over a medium heat until soft. Then add the pine nuts and cook until golden. Finally, add the sliced chard, nutmeg, 1/2 tsp salt and fry until the chard has wilted.
- Now get the two slices of bread and chop them into small pieces (a bit bigger than breadcrumbs). Add them, along with the chard mixture to the mixing bowl with the roasted veg and crumble in the feta cheese. Give the whole thing a good mix, breaking it down so that you’re left with a chunky paste. (TIP- leave to cool for a bit if you have time, so that it doesn’t melt the pastry)
- Lay out your pasty on a baking sheet (remove the paper from the roll) and add your veg mixture. Imagine you’re making a giant sausage roll. You need enough to give you a decent filling, but not so much that you can’t roll the pastry around the mixture. Leave enough room at each end so that you can fold the pastry inwards to enclose the filling.
- Pierce a couple of holes in the top of the pastry and brush all over with the egg wash. Place in the oven at 180-200 degrees and bake until golden brown (approx 40 minutes)
- Remove from the oven and serve in slices.
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So that’s going to wrap this up with this special food seasonal vegetable wellington recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
