Nut Wellington

If you’re pondering a vegetarian alternative for a Christmas feast, this is a delicious (imo) nut roast-type thing which is very filling, reasonably healthy, and goes well with cranberry sauce and all your typical Christmas trimmings! It does take a little extra time and effort, but is worth it.

I didn’t get in with the camera quite in time… and also, pleating pastry is clearly not my forte!

(serves 8)

2 onions
1 tbsp butter
2 tsp caster sugar
1 large red onion, diced
3 garlic cloves, chopped finely
250g chestnut mushrooms, chopped
Juice of half a lemon
2 heaped tbsp fresh parsley, shredded
1 tsp dried mixed herbs
1 tbsp vegetable stock
1 tbsp red wine
250g mixed nuts (I used cashews and peanuts, but use whatever)
80g breadcrumbs
1 egg, beaten (for brushing)
350 – 425g puff pastry (whatever the packet size is)

  1. Caramelise the white onions – heat the butter, slice onions thinly, and spread out over a pan. Cook for 25mins on a slow heat, stirring occasionally. Add the sugar after about 10 minutes. Remove from the pan and let cool
  2. In the same pan, soften the red onion and garlic in the oil for 15 – 20 minutes. Add the mushrooms and herbs, lemon juice, wine, and stock, and cook on a low to medium heat for 10-15 minutes.
  3. Process nuts in food processor. Add the onion and mushroom mixture, blend until smooth and transfer to a large bowl. Add the breadcrumbs, half the beaten egg and season to taste.
  4. Roll the pastry into a rectangle and place on a greased and floured baking sheet. Spoon the onions down the middle, and top with the filling mixture.
  5. On either side of the filling, cut the pastry into diagonal strips around 2cm (¾in) wide. Fold these over the filling in a plait shape and tuck in the ends.
  6. Brush with the rest of the egg and cook for 40 minutes at 200*C / 180*C (fan) until golden.

(Original recipe)


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