Festive Mushroom and Pecan Wellington
Recipe Information
Vegetable wellington stuffed with a mixture of mushrooms, onions, pecans and garlic.
Serves: 4 people | Prep time: 40 minutes | Cooking time: 50 minutes
British | Vegetarian | Main
Ingredients
- 2 x 375g packs Ready Rolled Puff Pastry
- 250g Chestnut Mushrooms
- 1 medium Red Onion
- 130g Cooked Beetroot
- 2 cloves Garlic
- 50g fresh Breadcrumbs
- 25g Salted Butter
- 40g Pecan Nuts
- 25g Sunshine Selection Seeds
- 250g pot Ricotta
- 25ml Rapeseed Oil
- 1 Medium Free Range Egg
- 5ml Milk
- Sea Salt and Black Pepper
- 1 Holly Pastry Cutter
Method
- Pre-heat the oven to 200°C/Gas Mark 6.
- Peel the onion, halve and chop finely.
- Peel and mince the garlic.
- Wipe the mushrooms and chop finely.
- Heat the oil and the butter in a large frying pan or wok – sauté the onion and the garlic for a few minutes on a low light.
- Add the mushrooms and cook for another couple of minutes.
- Put all the contents from the pan into a large bowl.
- Finely chop the pecans and add to the mix.
- Add the ricotta, seeds and breadcrumbs, then season with some salt and black pepper.
- Finely dice the beetroot and add to the bowl, mixing well.
- Roll out one of the sheets of pastry.
- Put the mushroom mixture in the centre – in a log shape – allowing enough space to wrap the pastry around the filling.
- Whisk the egg with the milk. With a pastry brush, seal the edges of the pastry with the egg wash and fold over the pastry to make an oblong brick shape.
- Put onto a greased baking sheet on a tray with the pastry join underneath.
- Cut some holly shapes out of the other sheet of pastry. Use the egg wash to stick them on the top, then glaze these with the wash.
- Make a few slits in the pastry to allow the steam to escape.
- Bake in the oven for 40 minutes until golden brown.