This Chestnut Wellington is wonderful for any celebration.

Adapted from a recipe by Rose Elliot in her Fast, Fresh and Fabulous vegetarian cookbook.

I have broken this into parts to make it easier

Set the oven to 200°C – 400°F

Ingredients:

2 sheets Vegetarian Pastry – or make your own.

Group 1.

  1. 1 Tblsp olive oil.
  2. 1 onion finely chopped.
  3. 4 baby leeks finely chopped.
  4. 50gm mushrooms finely chopped.
  5. 1 clove garlic finely chopped.

Group 2:

  1. 50ml Red wine.
  2. 1 teaspoon Marmite.

Group 3:

  1. 200gm roasted (or jar) chestnuts chopped.
  2. Zest of one orange (organic and unwaxed).
  3. 1 teaspoon dried sage.
  4. 1/2 teaspoon dried thyme.
  5. Sea salt to taste.

Method:

  • Saute the ingredients in Group 1 until the onions are soft.
  • Lower the heat.
  • Add in Group 2, wine and Marmite and keep stirring until the wine has reduced.
  • Add in Group 3 and cook for a further 5 minutes stirring frequently.
  • The mixture should thicken.
  • Take off the heat and allow to cool.

(Make your cuts a bit more even than this drawing!)

Put the two sheets of pastry together to create a large rectangle.  Roll a little to flatten out the join.

  • Cut strips on the sides – as in image.
  • Put filling in the middle.
  • Pull up each corresponding strip from each side and cross or plait.
  • By the time you’ve finished it should be all covered (or close to).
  • Brush with a little nut milk.
  • Bake for 15 minutes, if getting golden you can turn the oven down to a medium heat and cook a further 15 minutes.

Notes:

  1. In the oven, you are cooking the pastry as the loaf is already cooked, so cook the pastry until a beautiful golden colour.
  2. Have all your ingredients ready … makes it easier.




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