Seasonal vegetable wellington
I can’t get enough of the beautifully coloured veg that’s available in late summer/ early autumn and being in season, it’s such good value too. This recipe uses a combination of heritage carrots, candy beetroot’s, butternut squash and rainbow chard but you could use anything you can get your hands on (regular carrots and beetroot, pumpkin, parsnip, celeriac, sweet potatoes, spinach, whatever you like). The key things to bear in mind are
1. You want enough of a bite in the veg so it doesn’t turn to mush but soft enough that you can work it into the pastry.
2. If you use something like courgettes, aubergines or mushrooms, be sure to cook them down to remove the liquid they hold, otherwise you’ll end up with soggy pastry
#mycookbook
Seasonal vegetable wellington
I can’t get enough of the beautifully coloured veg that’s available in late summer/ early autumn and being in season, it’s such good value too. This recipe uses a combination of heritage carrots, candy beetroot’s, butternut squash and rainbow chard but you could use anything you can get your hands on (regular carrots and beetroot, pumpkin, parsnip, celeriac, sweet potatoes, spinach, whatever you like). The key things to bear in mind are
1. You want enough of a bite in the veg so it doesn’t turn to mush but soft enough that you can work it into the pastry.
2. If you use something like courgettes, aubergines or mushrooms, be sure to cook them down to remove the liquid they hold, otherwise you’ll end up with soggy pastry
#mycookbook
Open in Cookpad AppSteps
- 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.
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