Veggie Wellington
TM6 TM5 TM31

Veggie Wellington

4.0 (30 ratings)

Ingredients

  • 200 g sweet potatoes, cut in pieces (2 cm)
  • 1 sprig fresh rosemary, leaves only
  • 1 sprig fresh thyme, leaves only
  • 3 Tbsp olive oil
  • 100 g sourdough bread, toasted, torn in pieces (2-3 cm)

Puff Pastry

  • 200 g unsalted butter (diced 2 cm and previously frozen for 1-2 hours)
  • 200 g plain flour, plus extra for dusting
  • 90 g water, cold
  • ½ tsp fine sea salt

Filling

  • 150 g red onions, quartered
  • 1 ¼ tsp fine sea salt
  • ¾ tsp ground black pepper
  • 2 Tbsp olive oil
  • 150 g kale, sliced in strips (1 cm)
  • 200 g fresh baby spinach
  • 100 g cooked chestnuts, peeled, crumbled
  • 50 g pine nuts
  • 1 lemon, thin peelings of skin and 10 g juice
  • 3 garlic cloves
  • 10 g unsalted butter
  • 250 g button mushrooms

Assembly

  • 1 medium egg, for glazing
  • 1 Tbsp milk, for glazing

Nutrition
per 1 portion
Calories
2174 kJ / 520 kcal
Protein
8.5 g
Carbohydrates
40 g
Fat
36.2 g

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