Vegetarian Beef Wellington Recipe With Stilton

Stilton, chard and walnut wellington

Name: Stilton, chard and walnut wellington
Total time: 1 h 40 min
Yield: serves 6
Ingredients: shallots 12, peeled; butter 25g; walnuts 100g, roughly chopped; stilton 200g, crumbled; thyme 2 sprigs, leaves removed; chard 500g, tough stalks removed and finely shredded; all-butter puff pastry 500g block; egg 1, beaten

1 hour 40 minutes
serves 6
Easy

This veggie wellington is packed with big, bold flavours and looks impressive but is still easy to make. This makes a great main for vegetarians at Christmas

October 16, 2015 at 11:25 am

Ingredients

shallots 12, peeled
butter 25g
walnuts 100g, roughly chopped
stilton 200g, crumbled
thyme 2 sprigs, leaves removed
chard 500g, tough stalks removed and finely shredded
all-butter puff pastry 500g block
egg 1, beaten

Method

Step 1

Fry the shallots in half of the butter until they are soft and browned: this will take about 15 minutes over a low heat. Tip into a bowl and add the walnuts, Stilton and thyme. Blanch the chard in boiling water for 1 minute, drain well and tip into the frying pan with the remaining butter and lots of seasoning. Cook for a minute or two to dry it out a little and then tip into the rest of the mix and cool.
Step 2

Heat the oven to 200C/fan 180C/gas 6. Roll out the pack of puff pastry to the thickness of a £1 coin (about 35cm square) and cut into 2 pieces. Arrange the filling in a fat pile on one piece. Brush edges with beaten egg then drape the second piece over the top to make a parcel. Trim and crimp the edges. Score the top and decorate with pastry off-cuts, then brush all over with egg. Cook for 40 minutes, until crisp and golden.