Parsnip, sage and apple wellington
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 2 - 3
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 350g parsnips, peeled and cut into 2cm dice
- 150g chestnut mushrooms, finely chopped
- 2 garlic cloves, crushed
- 150ml vegetable stock
- 400g tin green lentils, drained and rinsed
- 9 sage leaves, 6 finely chopped, 3 left whole
- 1 eating apple, peeled, cored and finely chopped
- 320g sheet of puff pastry
- 2 tbsp milk (any kind) or 1 egg, beaten
- cranberry sauce, to serve
Method
- STEP 1
Heat the oil in a deep frying pan. Fry the onion for 6-8 mins or until soft, then add the parsnip, cooking for another 5-7 mins. Add the mushrooms and turn up the heat. Fry for 8-10 mins or until the mushrooms have given off lots of water and it’s evaporated.
- STEP 2
Stir in the garlic, fry for a minute, then add the stock, lentils and chopped sage. Cook for 5 mins until piping hot and the liquid has evaporated. Mash a few times with a potato masher to break open the lentils and get the mixture to combine. Season well. Fold in the apple, remove from the heat and leave to cool.
- STEP 3
Open out the pastry sheet and roll a few times until it’s about 30cm x 35cm. Put the filling down one long side of the rectangle, leaving a 2cm border. Brush with the milk or egg, fold over the empty side and crimp the edges to seal. Make a steam hole. Chill for 30 mins.
- STEP 4
Heat the oven to 200C/180C fan/gas 6. Transfer the wellington to a baking sheet lined with baking paper and brush with more milk. Bake for 35-40 mins or until golden brown, crisp and puffed up. Five minutes before the end of cooking, use more milk or egg to stick on the whole sage leaves for decorating, if you like. Serve with cranberry sauce.
