Vegetarian wellington with beetroot, butternut squash, lentils and chestnuts
- 300g butternut squash, chopped into 1cm cubes
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 250g chestnut mushrooms, chopped
- 10g sage, finely chopped
- 10g thyme, leaves picked
- 130g cooked puy lentils
- 100ml double cream
- 75g cooked chestnuts, crumbled
- 1 tsp Maldon salt
- cracked black pepper
- 500g puff pastry
- 5-6 cooked beetroot (each a similar size)
- 1 egg, beaten
- Place the diced squash onto a baking tray, drizzle with some oil and season. Place into the oven and roast for 20 mins until soft and cooked through.
- Meanwhile, in a large frying pan heat 1 tbsp oil. Once the oil is hot, add the diced onion and fry gently for 5 mins until softened. Add the crushed garlic and cook for a further 2 mins. Add the chopped chestnut mushrooms and continue to cook for 5-8 mins until the mushrooms have softened and are beginning to caramelize.
- Once the mushrooms are cooked, add the chopped sage and thyme leaves, followed by the cooked puy lentils and double cream. Allow this to fry and cook for 3 mins, mixing well. Remove from the heat and add the crumbled cooked chestnuts, Maldon salt, cracked black pepper and the cooked butternut squash. Set aside and allow to cool.
- Once the mixture has cooled, you are ready to assemble the wellington.
- On a lightly floured surface, roll out the puff pastry block until it is a roughly 30 x 40cm rectangle and 1cm thick. Carefully lift the rolled pastry onto a baking sheet lined with parchment paper. Next spoon on the cooled filling and spread out evenly, leaving a 1-inch boarder along the top and 1cm board round all the rest of the edges. Next take the cooked beetroot, make sure they are dry of any excess liquid, and place them in a row down the middle.
- Take one of the long sides and lift it up and over the beetroot to enclose them. Pinch the pastry together at the seams and rest the whole wellington seam side down. Pinch the pastry at either end of the wellington and trim off any excess pastry.
- Use the excess pastry to create long strips and decorate the top of the wellington with a lattice pattern (optional). Brush the entire thing with the beaten egg and lace the wellington into the fridge for a minimum of 30 mins (but the longer, the better) to cool.
- When ready to bake, take your chilled wellington from the fridge and place into a preheated oven (180C/Gas 4). Bake for 40-45 mins until the pastry is golden and crisp all over. Remove from the oven and allow to rest for 10 mins before slicing and serving.