This Vegetarian Wellington is packed with nutritious ingredients like butternut squash, mushrooms and beetroot. It’s a great way to add more vegetables to your diet. Most importantly, it is incredibly delicious! The combination of savoury mushrooms, sweet butternut squash and earthy beetroot wrapped in flaky puff pastry is sure to delight your taste buds.
Ingredients:
- 500g butternut squash, peeled and cut into 1cm cubes
- 2 tablespoons olive oil
- small bunch of sage, leaves finely chopped
- 2 shallots, finely chopped
- 500g mushrooms, sliced
- 3 cloves of garlic, crushed
- 150ml double cream
- 200g fresh breadcrumbs
- ½ tsp ground mace
- 150g cooked chestnuts, chopped
- whole nutmeg, to grate
- 500g flaky pastry
- plain flour, to dust
- 6-8 cooked beetroots (similar size – about 400g)
- 1 egg, beaten, for glazing
- 1 tbsp sesame or poppy seeds, to decorate
Method of preparation:
Preheat the oven to 200°C/180°C fan/gas 6. Toss the butternut squash in 1 tbsp oil, season and roast for 20 mins until tender. Meanwhile, heat the remaining oil and sauté the sage for a few minutes until crisp. Remove with a slotted spoon and set aside, leaving the oil in the pan.
Add the shallots to the pan and cook for 5 minutes, until soft. Add the mushrooms and garlic and cook for a further 10 mins or until the mushrooms are golden and all the liquid has evaporated. Stir in the cream, breadcrumbs, mace, chestnuts and plenty of seasoning, then remove from the heat. Grate in plenty of nutmeg and stir in the roasted pumpkin and crispy sage.
Roll out the pastry on a lightly floured surface to form a rectangle about 35cm x 30cm. Trim a few centimetres off each edge and keep for decoration. Transfer to a baking tray lined with greaseproof paper.
Pile half the mushroom mixture in the middle of the pastry, leaving a gap at each end to seal. Place the beetroot on top and cover with the rest of the mushroom mixture. Brush the edges of the pastry with the whisked egg, then roll up both sides so that they are even.
Brush with more egg and decorate with the pastry trimmings if you like. Sprinkle with the seeds and bake for 30 mins or until golden brown and crispy. Leave to cool for a few minutes before slicing and serving.
