If you are looking for a show-stopping main, packed with Irish vegetables, we’ve got you covered. This Vegetable Wellington not only looks the part at a Christmas feast, it tastes scrumptious too. It can even be prepared in advance of the big day and popped into the freezer, only to defrost in the fridge the night before. Serve it alongside all the trimmings and lashings of gravy.
Enjoy!
Nessa x
Vegetable Wellington
Ingredients
2 rolls of puff pastry, taken from the fridge 20 minutes before using
225g mushrooms
1 carrot
1 stick celery
1 onion
1tbsp olive oil
100ml red wine
1tbsp soy sauce
1tbsp tomato puree
1tbsp fresh rosemary, finely chopped
1tbsp fresh sage, finely chopped
1 tin lentils, drained
180g cooked chestnuts, finely blitzed
Salt and freshly ground pepper
1tbsp milk, dairy or plant-based
Method
- Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
- Add the mushrooms, carrot, celery and onion to a processor and blitz for a few seconds until finely chopped.
- Add the oil to a large pan, over a medium heat. Once hot, add the vegetables and cook for about ten minutes, stirring regularly.
- Next, add the wine, soy sauce, tomato puree and herbs. Stir to combine. Add the lentils and blitzed chestnuts. Season with a little salt and pepper. Simmer on low for another 10 minutes, stirring regularly. Take from the heat and allow to cool a little.
- Place one sheet of puff pastry on a greaseproof-lined baking tray. Evenly, add the cooked mixture to the centre of the pastry, leaving a few centimetres all around the mixture. Place the other sheet of pastry on top and using your hands, mould the pastry around the filling.
- Cut away any excess pastry – this can be used to make festive shapes to place on top. Secure the edges with a fork, score a criss-cross pattern across the top using the tip of a sharp knife. Brush with a little milk, and place in the preheated oven for 20 minutes.
- Slice and serve immediately with all the trimmings. Enjoy!
