Seasonal vegetable wellington
Seasonal vegetable wellington

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, seasonal vegetable wellington. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Seasonal vegetable wellington is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Seasonal vegetable wellington is something that I’ve loved my entire life.

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

The ingredients needed to make Seasonal vegetable wellington:
  1. Prepare butternut squash, cubed
  2. Take beetroots, cubed
  3. Make ready carrots (depending on size), thickly sliced
  4. Take red onion, diced
  5. Get chard, sliced
  6. Prepare pine nuts
  7. Get garlic, chopped
  8. Prepare nutmeg
  9. Take fresh thyme
  10. Make ready thick slices of bread
  11. Make ready feta cheese
  12. Get Seasoning
  13. Prepare roll of pre rolled puff pastry
  14. Get 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 this up for this exceptional food seasonal vegetable wellington recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!