Seasonal vegetable wellington
Seasonal vegetable wellington

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, seasonal vegetable wellington. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Seasonal vegetable wellington is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Seasonal vegetable wellington is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Seasonal vegetable wellington:
  1. Make ready 1/2 butternut squash, cubed
  2. Get 4 beetroots, cubed
  3. Take 4-6 carrots (depending on size), thickly sliced
  4. Take 1 red onion, diced
  5. Prepare 1 bunch chard, sliced
  6. Take 50 g pine nuts
  7. Get 2 cloves garlic, chopped
  8. Prepare 1 tsp nutmeg
  9. Prepare 2 tbsp fresh thyme
  10. Get 2 thick slices of bread
  11. Get 200 g feta cheese
  12. Take Seasoning
  13. Take 1 roll of pre rolled puff pastry
  14. Take 1 egg (beaten for an egg wash)
Steps to make Seasonal vegetable wellington:
  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.

So that’s going to wrap it up with this exceptional food seasonal vegetable wellington recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!