Vegetarian Wellington
Ingredients
For the Wellington mix
- 200g mushroom, diced
- 100g parsnips, chopped
- 1/2 egg beaten
- 20g hazelnut
- 30g panko breadcrumbs
- 5g tarragon
- 5g parsley
- 40g talegio cheese
- 2 Savoy cabbage leaves
- 1 crepe
- 1 puff pastry sheet, approx. A4 sized
- Sea salt flakes & pepper, for seasoning.
- 1 tsp vegetable oil, for frying
For the crepe:
- 60g plain flour
- 1 egg
- 140ml milk
Cooking instructions
- Dice mushrooms and cook in a pan at a medium heat with a pinch of sea salt flakes and a teaspoon of oil.
- Boil your parsnips for approx. 5 minutes, before mashing and mixing with the mushrooms.
- Next, add your crushed hazelnuts, tarragon, panko, taleggio cheese, egg and blitz all together in a food processor.
- Blanch the Savoy cabbage leaves for 30 seconds, then refresh the leaves in iced water.
- To make the crêpe, whisk together the milk, flour & egg and season with salt & pepper.
- Cook the mix in a large non-stick pan over a medium heat, until golden on both sides.
- Spread your crepe out flat and layer the Savoy leaves on top of the crepe.
- Then, spoon the wellington mix on top, and roll the crepe and cabbage around so it covers the whole mix.
- Wrap in cling film and chill in the fridge for 20 mins.
- Egg wash the edges and inside of your pastry sheet and wrap around your wellington mix, folding the edges like a parcel. Chill again for another 20 minutes to hold its shape.
- Finally, egg wash and score the top of the pastry, and bake the whole wellington at 220 degrees for 30-35 minutes, until pastry is golden brown.
- Rest for 15 minutes, carve and enjoy!