Roast Vegetable Wellingtons Recipes

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 mins until tender.
• Meanwhile, heat 1 tbsp oil in a large frying pan and fry the shallots for 10 mins until tender. Add the mushrooms and fry for 15 mins until softened, and the liquid has evaporated.
• Add the garlic and remaining sage to the mushrooms, fry for a minute, then add the double cream. Stir until it coats the mushrooms and no liquid remains. Fold in the breadcrumbs, mace, chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave to cool before assembling the wellington.
• Roll the pastry out on a floured work surface to a 35 x 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long lengths of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.
• Put the beetroots in a line down the middle of the filling - they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it's overlapping by 1cm.
• Place the wellington seal-side down, and pinch the ends to seal. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill until for at least 30 mins, or up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins before carving into chunky slices with a sharp knife to serve.

Steps:

• 1. Heat the oven to 400 degrees and line a large baking sheet with parchment.
• 2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and ¼ teaspoon salt; cook one minute. Scrape mixture into a bowl.
• 3. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
• 4. On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 ½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
• 5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.

Steps:

• 1/ Lattice cut the 6 puff pastry squares. 2/ Using a cookie cutter fill with all the remaining vegetables. 3/ Wrap vege bundle with pastery to form wellington 4/ cook at 425 degrees until the pastry is golden in color 5/ serve on a bed of braised greens and serve with pepper coulis.