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Vegetarian Wellington with Vegetables

A delicious vegetarian puff pastry with vegetables, perfect for a holiday meal!

The choice of dish from the New Year’s Eve menu is often a headache … even more so if you are looking for a vegetarian dish that is good and that can appeal to all diners, even omni!

Do not search anymore! I have THE recipe you need ^^ I often make puff pastry fillets when I receive dinner because it’s easy, good and it really hits the mark. So I wanted to try a vegetarian wellington! I have mixed several recipes found on the web, used my favorite seasonal vegetables and the result is really delicious!

Basically I wanted to put chard (leaves and ribs) in it but I couldn’t find any: / So I changed my idea for spinach leaves, but if you come across some nice chard , do not hesitate!!

I have planned a generous amount of stuffing that will allow you to make 2 puffs or serve the rest as an accompaniment next to your Wellington, why not to accompany meat for carnivorous guests;)

Ingredients

  • 1 puff pastry
  • 1 large pumpkin or 2 small
  • 250 g button mushrooms
  • 150 g oyster mushrooms
  • 200 g baby spinach
  • 150 g cooked chestnuts
  • 10 cl vegetable broth
  • 1 red onion
  • 40 g pine nuts
  • 40 g raisins
  • 1 egg yolk or vegetable milk
  • olive oil
  • salt and pepper

Instructions

  • Preheat your oven to 180 ° C.
  • Cut the pumpkin in half and remove the seeds. Then cut it into slices. If your pumpkin is organic, you can keep the skin, otherwise peel it. Place on a baking sheet covered with baking paper. Salt and pepper and sprinkle generously with olive oil. Bake for 15 minutes and let cool.
  • Finely chop the red onion. Brush the mushrooms and cut them into pieces. Wash and trim the spinach leaves.
  • Meanwhile, heat a large saucepan with a little olive oil and melt the chopped onion in it. Add the chestnuts and wet with the vegetable broth. Leave to cook for a few minutes then add the raisins and pine nuts. Add salt and pepper. Book.
  • At the same time, in a sauté pan, cook the mushrooms in a little olive oil until they have returned their water. Season with salt and pepper, then add them to the pan with the chestnuts.
  • When the mushrooms are cooked, put a little oil back in the pan and melt the spinach leaves. Season with salt and pepper then add to the pan. Let cool completely.
  • Roll out the puff pastry then place the wellington filling on it. Fold over to enclose everything tightly. Turn the whole thing over to have the fold on the underside and place in a baking dish lined with baking paper. Mark the top of the dough with the back of a knife then brown the top. Bake for 30/35 minutes until the puff pastry is golden brown.