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Best Advice to Homemade Perfect Seasonal vegetable wellington

Wishing to dine Seasonal vegetable wellington a top restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with clear procedures on producing a Seasonal vegetable wellington like a famous chef made.

Seasonal vegetable wellington

We hope you got insight from reading it, now let's go back to seasonal vegetable wellington recipe. To cook seasonal vegetable wellington you need 14 ingredients and 6 steps. Here is how you achieve it.

To make an unforgettable Seasonal vegetable wellington, here are the ingridients needed:

  1. Get 1/2 of butternut squash, cubed.
  2. Get 4 of beetroots, cubed.
  3. Get 4-6 of carrots (depending on size), thickly sliced.
  4. Prepare 1 of red onion, diced.
  5. You need 1 bunch of chard, sliced.
  6. Provide 50 g of pine nuts.
  7. Use 2 cloves of garlic, chopped.
  8. You need 1 tsp of nutmeg.
  9. Take 2 tbsp of fresh thyme.
  10. Provide 2 of thick slices of bread.
  11. Provide 200 g of feta cheese.
  12. Prepare of Seasoning.
  13. Take 1 of roll of pre rolled puff pastry.
  14. Provide 1 of egg (beaten for an egg wash).

After readying the materials, next you are ready to prepare your appetizing Seasonal vegetable wellington by following the guidances on this section:

  1. 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..
  2. 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..
  3. 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).
  4. 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..
  5. 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).
  6. Remove from the oven and serve in slices..

This flavour packed vegetable wellington is PERFECT for Christmas dinner. Suitable for vegetarians & vegans, it's a guranteed winner! Red peppers, sweet onion, spicy pepper (optional), garlic, portobello mushrooms, baby spinach, olive oil, sea salt, black pepper, fillo dough, goat cheese, red wine, rosemary, bay leaf, egg, tomato paste. Vegan and vegetarian wellingtons for all events. Vegetable Wellington with White Beans and Rosemary

Recipe : Seasonal vegetable wellington

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step by step to make Seasonal vegetable wellington

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