
Devices & Accessories
Veggie Wellington
Prep. 15 min
Total 2 h
8 portions
Ingredients
-
sweet potatoes cut in pieces (2 cm)200 g
-
fresh rosemary leaves only1 sprig
-
fresh thyme leaves only1 sprig
-
olive oil3 Tbsp
-
sourdough bread toasted, torn in pieces (2-3 cm)100 g
Puff Pastry
-
unsalted butter (diced 2 cm and previously frozen for 1-2 hours)200 g
-
plain flour plus extra for dusting200 g
-
water cold90 g
-
fine sea salt½ tsp
Filling
-
red onions quartered150 g
-
fine sea salt1 ¼ tsp
-
ground black pepper¾ tsp
-
olive oil2 Tbsp
-
kale sliced in strips (1 cm)150 g
-
fresh baby spinach200 g
-
cooked chestnuts, peeled crumbled100 g
-
pine nuts50 g
-
lemon thin peelings of skin and 10 g juice1
-
garlic cloves3
-
unsalted butter10 g
-
button mushrooms250 g
Assembly
-
medium egg for glazing1
-
milk for glazing1 Tbsp
Nutrition per 1 portion
Calories
520 kcal /
2174 kJ
Protein
8.5 g
Fat
36.2 g
Carbohydrates
40 g
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