This Vegetarian wellington makes the perfect main course for a Sunday Roast or of course Christmas Day. Andy Waters is a Birmingham based chef, treating superior ingredients with a light touch, his accessible menus continue to satisfy and delight in equal measure.
Ingredients
2 lg sweet potato cut into 2cn chunks
1 sprig each of Rosemary & Thyme, leaves picked
2 red onions, peeled & sliced
100g chestnuts, peeled & chopped
2 slices sourdough bread
1 lemon, zest & juice
10g butter
250g button mushroom, finely sliced
3 garlic cloves, peeled
200g curly kale
200g baby spinach
50g pine nuts
500g puff pastry
1 egg
2 tbsp milk
Salt, Pepper & Oil
Preheat the oven to 200*C
Add the sweet potato to a roasting tray with a good splash of oil.
Using a pestle and mortar, bash the rosemary & thyme to help release the flavours, scatter over the sweet potato. Cover the tray with foil and roast for 45mins or until soft, remove and allow to cool.
Meanwhile in a saucepan fry the onion in a splash of oil with a pinch of salt and pepper, cook gently until lightly browned and soften; add the crumbled chestnuts and cook for a further 2 mins.
Toast the bread until dark and golden, drizzle with a little oil and tear into small chunks.
Add the bread to the saucepan of onions along with the lemon zest, stir off the heat.
In a separate pan cook the mushrooms and garlic cloves in the butter, cook until the mushrooms are soft and any liquid has evaporated. Add the lemon juice. Remove from the heat and pour into a blender, Blitz into a paste.
Bring a large pan (bear with me, this is worth it!) of salted water to the boil. Tear the kale into small pieces and add to the pan for 2 mins. Add the spinach for the another 30 seconds. Drain & set aside. Add the pine nuts to the kale, spinach mix, with a little salt and pepper and another dash of oil.
To assemble the wellington
Roll out the puff pastry to 30cm x 40cm.
Spread the mushroom mixture on the top
Combine the sweet potato mix with the spinach and spoon down the middle of the pastry, leaving a gap down either side.
Roll the wellington up using the parchment paper to help you.
Brush with an egg/milk mixture making sure the ends tuck under to seal and that the wellington is sitting on its seam face down.
Bake for 45 mins or until golden brown.
Sere with mash, gravy & the accompanying veg.
