Vegetarian Christmas Wellington 22/11/2017, Recipes
Looking for a mouth-wateringly delicious vegetarian recipe for Christmas day? Fear not... our vegetarian christmas wellington is sure to please the crowd, whether they're veggie or not.
For the puff pastry:
For the filling:
- 1 Free Range Egg
- 100g Organic Brown Lentils
- 300ml Bouillon Powder Stock
- 40g Organic Walnuts (chopped)
- 40g Pecan Nuts (chopped)
- 1 tbsp Oil
- 1/2 an Onion (diced)
- 1 stick of Celery (diced)
- 1 Carrot (diced)
- 200g Organic Brown Mushrooms (diced)
- 40g Porridge Oats
- 30g Strong White Flour
- 2 cloves Garlic (finely diced)
- 1tbsp Fresh Thyme (finely diced)
- pinch of Sea Salt
- pinch of Pepper
- Begin by making a rough puff pastry. Sift the flour and salt into a bowl, and crumble in the butter in rough pieces.
- Rub the butter into the flour. The two should be mostly combined, but you should still be able to see pieces of butter.
- Make a well in the centre of the pastry mix, and add half of the water. Mix into a rough dough, if needed, add the remaining water.
- Cover the bowl with cling film and leave in the fridge for 20 minutes.
- Remove the dough from the fridge and roll into a rectangle on a lightly floured surface. The rectangle should be a little under A3-size. It's important you don't overwork the dough, you still want to see lines of butter within it.
- Fold the top third of the dough over the centre, and then fold the bottom third over that. Rotate the dough 90 degrees , roll into an A3 rectangle and repeat these folds. (Note, if you get stuck with this, you can watch the start of this video).
- Cover the bowl with cling film and return to the fridge. The dough will need to sit for a further 20 minutes, though it's fine to wait longer whilst you prepare the filling.
Nut Roast Filling
- Cook the lentils in the Bouillon stock for 45 minutes (or until they are soft). You may need to add some more water as they are cooking.
- Whilst the lentils are cooking, prepare the other ingredients.
- Dry-fry the walnuts and pecans on a medium heat for 5 minutes. Set aside.
- Sauté the onions, garlic, carrots and celery in the olive oil for 5 minutes on medium heat. Add the mushrooms and thyme and sauté for a further 5 minutes. Set aside.
- Once the lentils are cooked, mash them using a potato masher, until they are mostly blended. This will help to hold the ingredients together in a firm shape.
- In a large bowl, combine all of the prepared lentils, nuts and vegetables. Add the remaining filling ingredients (egg, oats, flour, salt and pepper) and mix until combined.
- Preheat the oven to 200°C in preparation for baking the pastry.
Assembling the pastry:
- On a lightly floured surface, roll the puff pastry into an A3 rectangle, and cut into the shape illustrated in the recipe video (at 0:27 seconds).
- Transfer the pastry to a baking tray.
- Place the filling in the centre of the pastry, shaping with your hands if needed.
- Fold the pastry over the filling, and decorate with smaller pastry shapes if desired.
- Bake the pastry for 45 minutes, or until the outside is nicely golden.
- Remove from the oven and enjoy.