FESTIVE VEGETARIAN WELLINGTON

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Servings: 8

Ingredients

2 large potatoes, peeled and cut into 2cm chunks
500g baby spinach leaves
50g butter
1 tbsp NOMU Extra Virgin Olive Oil
2 leeks, finely sliced
3 shallot onions, chopped
3 tbsp NOMU Cook’s Collection Thyme
½ tsp NOMU Cook’s Collection Ground Nutmeg (more to taste)
2 cloves garlic, crushed
500g mixed mushrooms, finely chopped (we used button, shiitake, and portobello mushrooms)
150g mixed hazelnuts and macadamia nuts, chopped and soaked overnight to soften
150g soft goat’s cheese or feta
NOMU Black Pepper and NOMU Sea Salt, to taste
Flour, for dusting
500g pack puff pastry
1 medium yolk
2 tsp milk

Directions

Preheat the oven to 200°C.

In a bowl, lightly mix the potato pieces with a good splash off NOMU Extra Virgin Olive Oil, a teaspoon of NOMU Cook’s Collection Thyme, and some NOMU Black Pepper and NOMU Sea Salt. Place the seasoned pieces onto a baking tray, cover with tinfoil, and bake for 45 minutes or until soft. Leave to cool completely.

Bring a large pan of salted water to a boil, add the spinach, and blanch for 1 minute. Drain, refresh under cold water then squeeze out as much water as possible. Roughly chop and set aside.

Heat the butter and NOMU Olive Oil in a large pan and gently cook the leeks and shallots for 5 minutes until softened and caramelized. Add the rest of the NOMU Thyme and garlic, fry for a further minute then add the mushrooms and fry until softened and all of the liquid has evaporated. Remove from the heat, stir in the nuts and NOMU Cook’s Collection Ground Nutmeg and leave to cool. (A dry, cool mixture is important to stop the pastry from becoming soggy.)

Transfer the cooled mixture into a large bowl and stir in the cheese, spinach leaves, and potato pieces. Lay a large sheet of clingfilm on the work surface and tip the mixture into the middle. Mould it into a log shape, then roll it up tightly in the clingfilm to make a 26cm-long cylinder. Place the mixture in the fridge for at least 1 hour, until firm.

Dust your work surface with flour and roll the pastry into a 34 x 28cm rectangle. Lay the cylinder of filling on top and unwrap. Whisk together the egg yolk and milk, and brush the mixture along the edges of the pastry.

Carefully roll the filling in the pastry so that the join is on the underside. Press the ends together to seal and crimp with a fingertip or a fork. Cut any pastry trimmings into festive shapes and use them to decorate the surface.

Place on a baking sheet and brush with the remaining egg and milk mixture. Bake for 30 minutes until the pastry is golden brown and crisp.

Leave to stand for 5 minutes before slicing.

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