Every feast needs a centre piece and this bronzed pastry parcel looks the part on a festive table. Stuffed with delicious veggies, nuts and cheese its a real crowd pleaser.
The best part is that this can be made ahead of time, make and wrap the filling and keep it in the fridge until the day of the dinner, then add its pastry coat and bake. Serve with your favourite potatoes, side veg and a delicious gravy.
I hope you enjoy this one.
Ingredients- serves 6
- 500g parsnip, washed and diced
- 200g mushrooms, diced small
- 2 onion, finely dice
- 4 cloves garlic, finely chopped
- 1 x tin of cooked puy lentils, drained 260g approx
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme or sage chopped
- 100g chopped walnuts
- 100g cheddar cheese – diced – we love Mossfield
- Salt and pepper
- 1 ready rolled puff pastry, 380g
- 1 egg and splash of milk whisked for egg wash
- Cook the parsnips, it’s best to steam them, but boiling or roasting will work too. When they’ve cooked, set them aside too cool.
- Cook the onions and garlic together on a low heat, until completely soft and translucent. Add a small pinch of salt and pepper and add the chopped rosemary and thyme. Set aside to cool.
- Warm a frying pan on a medium heat, add a drizzle of oil and cook the mushrooms on low for 10 minutes, add a sprinkle of salt and pepper half way through.
- To a mixing bowl add the cooked parsnip, cooked onions and garlic, cooked mushrooms, chopped walnuts, drained lentils, cheddar cheese and salt and pepper to taste.
- Gently mix to combine, taste the mix, add more salt or pepper if needed.
- Lay two pieces of clingfilm on a worktop, slightly overlapping on the horizontal.
- Make a mound like a sausage shape with the mix in the middle of the clingfilm. Fold the clingfilm over and wrap it tightly so there are no pockets of air.
- Place in the fridge or freezer for at least 2 hours to set. Leave in the fridge overnight if you can.
- Preheat the oven to 180℃.
- Take the puff pastry from the fridge 30 minutes before using, so it’s not too cold to work with.
- Measure the wrapped mix against the pastry rectangle if it’s a bit short use a rolling pin to make it wider.
- Egg wash around the edge of the pastry.
- Carefully take the clingfilm off the mix and wrap it neatly in the pastry. Seal the seam using a fork, keep the seal underneath the wellington.
- Using a knife make diamond criss cross shapes on the top of the pastry. Brush all over with egg wash.
- Bake for 50 mins to 1 hour in the oven, until bronzed and golden all over. Cut into nice large slices and serve with your favourite veg and sides.