Veggie Wellington

Veggie Wellington

4.1 35 ratings
Prep. 15 min
Total 2 h
8 portions

Ingredients

  • sweet potatoes cut in pieces (2 cm)
    200 g
  • fresh rosemary leaves only
    1 sprig
  • fresh thyme leaves only
    1 sprig
  • olive oil
    3 Tbsp
  • sourdough bread toasted, torn in pieces (2-3 cm)
    100 g
Puff Pastry
  • unsalted butter (diced 2 cm and previously frozen for 1-2 hours)
    200 g
  • plain flour plus extra for dusting
    200 g
  • water cold
    90 g
  • fine sea salt
    ½ tsp
Filling
  • red onions quartered
    150 g
  • fine sea salt
    1 ¼ tsp
  • ground black pepper
    ¾ tsp
  • olive oil
    2 Tbsp
  • kale sliced in strips (1 cm)
    150 g
  • fresh baby spinach
    200 g
  • cooked chestnuts, peeled crumbled
    100 g
  • pine nuts
    50 g
  • lemon thin peelings of skin and 10 g juice
    1
  • garlic cloves
    3
  • unsalted butter
    10 g
  • button mushrooms
    250 g
Assembly
  • medium egg for glazing
    1
  • milk for glazing
    1 Tbsp

Nutrition per 1 portion

Calories 520 kcal / 2174 kJ
Protein 8.5 g
Fat 36.2 g
Carbohydrates 40 g

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