Christmas Veggie Wellington
This delicious mushroom and rice wellington is a delightful vegetarian twist on a classic dish. The earthy flavors of brown cap mushrooms are complemented by the aromatic herbs and sweet cranberries, all encased in crispy puff pastry. With a golden-brown crust and a hint of sesame seeds, this wellington is sure to impress at any gathering. Serve it with a generous pour of vegetarian gravy for a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 60g/2oz basmati rice
- pinch turmeric
- 1 lemon
- 1 onion
- 600g/1lb 5oz brown cap mushrooms
- 50g/2oz butter
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 1 tbsp dried cranberries
- 2 free-range eggs
- salt and freshly ground black pepper
- 250g/9oz ready-rolled puff pastry
- 1 free-range egg
- 1 tsp sesame seeds
- vegetarian gravy
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Combine the cooked rice, turmeric and lemon zest and set aside, covered, in the refrigerator.
- Heat the butter in a frying pan over a medium heat, add the onion and mushroom and fry for 3-4 minutes, or until softened. Set aside to cool.
- Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well combined. Season, to taste, with salt and freshly ground black pepper.
- For the pastry, cut a 40cm x 20cm/15in x 8in rectangle from the puff pastry.
- Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes.
- Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown.
- To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 6
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