Veggie Wellington

Veggie Wellington

4.1 40 ratings

Prep. 15 min

Total 2 h

8 portions

Ingredients

sweet potatoes cut in pieces (2 cm)
200 g
fresh rosemary leaves only
1 sprig
fresh thyme leaves only
1 sprig
olive oil
3 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 dusting
200 g
water cold
90 g
fine sea salt
½ tsp

Filling

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

Assembly

medium egg for glazing
1
milk for glazing
1 Tbsp

Difficulty

advanced

Nutrition per 1 portion

Sodium 643.5 mg

Protein 9.5 g

Calories 2183 kJ / 521.8 kcal

Fat 35.8 g

Fibre 4.1 g

Saturated Fat 15.5 g

Carbohydrates 43.8 g

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