Vegan Wellington – Christmas Centrepiece

Every Christmas dinner needs a centrepiece and this is a delicious one. Organic butternut squash with mushrooms, herbs and nuts tastes delicious wrapped in crispy puff pastry with all the usual side vegetables.

You can make this ahead of time and keep it wrapped on a tray in the fridge for 3 days. If you fancy making your own gravy check out our recipe Groovy Gravy.

Save the recipe to try this Christmas.

Lou 🙂

Ingredients

  • 2 pack of ready rolled puff pastry – most are vegan (375g per pack)
  • 1 butternut squash – 500g approx, peeled and diced
  • 1 pack chestnut mushrooms, 250g, diced
  • 1 onion, finely diced
  • 1 small leek , cleaned and finely diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon light soy sauce
  • 1 tablespoon maple syrup
  • 1 cup chopped nuts – walnuts/hazelnuts/almonds/cashews/pecans
  • salt and pepper to taste
  • 80g breadcrumbs

Method:

Step 1: Preheat the oven 180ºC, line 2 trays with parchment paper. Take the puff pastry out of the fridge and let it come to room temperature. Put the diced squash on one tray, drizzle with oil, salt and pepper and roast until soft, 30-40 minutes.

Step 2: Warm a frying pan on a medium heat, add a tablespoon of oil and the chopped onion, cook to soften for 5-10 minutes. Next add the garlic, leeks, some salt and pepper cook for a further 5 minutes. Add the mushrooms and cook them fully for 15 minutes. Once cooked add in the sage, parsley, chopped nuts, soy sauce, maple syrup, stir to coat.

Step 3: When the squash is cooked add it to the pot with the cooked mushroom and mash with a fork or potato masher. Pour in the breadcrumbs and stir well. Set aside to cool.

Step 4: Unroll both packets of pastry lay one on the second baking tray. Spoon the squash and mushroom filling into the middle of the pastry and make a long sausage shape mound. Mould it with your hands so its compact. Lay the second piece of pastry on top. Cut away the extra pastry (use it for something else) seal the edges with a fork, score a diamond shape on the top. Brush with milk or egg-wash.

Step 5: Bake in the oven 180ºC for 1 hour 20, until golden brown and cooked through.

Apple & Frangipane Tart

We love baking with sweet organic Irish eating apples. And this simple tart is just fabulous and easy and incredibly tasty and it will feed a crowd just add cream or ice cream. Ready rolled puff pastry is very handy to use and gives a crispy base that goes so well with the almond frangipane layer with thinly sliced apples on top.

This tart gives a thin layer of frangipane if you like lots, then double the ingredients below.

We’d love to hear from you, will you try it? Let us know in the comments below.

Lou

Ingredients: makes 15 slices

  • 1 sheet of fresh ready rolled puff pastry, 375g approx
  • 3 eating apples (400g)
  • 1 tablespoon butter, melted
  • 1 tablespoon light brown sugar
  • For the frangipane:
  • 50g butter, softened
  • 45g caster sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 60g ground almonds/almond flour
  • 1 tablespoon plain flour

Method:

Step 1: Preheat the oven 180ºC. Then start by making the frangipane. Beat the soft butter with the caster sugar, then beat in the egg. Use an electric hand mixer if you have one or a wooden spoon will do. Then fold in the ground almonds, plain flour and vanilla extract. Put the bowl in the fridge to chill.

Step 2: Meanwhile, peel, core and finely slice the apples into a half moon shape.

Step 3: Unroll the pastry and lay it on a baking tray lined with parchment paper. Lightly score a 1.5 cm frame around the pastry. The spread the frangipane mix evenly inside the frame. Lay the apple pieces in lines on top. Brush with the melted butter and scatter the brown sugar on top.

Step 4: Bake for 45-50 minutes, until the pastry is crisp and golden. Cool then dust with icing sugar and serve.