Try this vegetarian wellington, then check out our vegan wellington, vegetable pie, vegetarian quiche and other vegetarian recipes.
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
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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.
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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.
Nutritional Information
- Kcals 627
- Fat 47.2g
- Carbs 32.5g
- Fibre 1.2g
- Protein 18g
- Salt 1.9g
