Indulge your veggie friends with the perfect Sunday lunch of vegetarian Wellington.
Ingredients
- 500 g17¾ oz puff pastry
- 75 g2¾ oz chestnut mushrooms, cut into wedges
- 80 g2¾ oz field mushrooms, cut into wedges
- 1 tbsp olive oil
- 450 g15¾ oz left over Milanese risotto rice
- 100 g3½ oz spinach, sweated and drained
- 100 g3½ oz blue cheese, roughly chopped
- 1x 125 g4½ oz jar of roasted red peppers
- 14 baby leeks, blanched
- 200 g7 oz cooked chestnuts
- Salt and pepper, to taste
- Tomato salsa, shop bought to serve
Method: How to make Vegetarian Wellington
Preheat the oven to 200C/ 400F/ gas mark 6, then butter a 22cm x 12cm loaf tin.
Roll out the puff pastry to a rectangle of 44cm x 36cm - twice the size of the loaf tin. Lay the pastry into the tin, pressing it into the corners, leaving the excess to hang over the sides.
In a pan, fry the mushrooms in the olive oil for 2-3 minutes.
Mix the saffron risotto rice with the parsley and plenty of salt and pepper and place a thin layer using about a third of the mixture over the bottom of the lined tin.
Scatter the mushrooms over the rice followed by the cheese. At this point, it's a good idea to push the filling down to compact it.
Next, add the spinach followed by a sprinkling of freshly ground pepper.
Add another third of the rice, then create a layer using the red peppers and push the filling down again.
Lay the trimmed baby leeks lengthways over the pepper then scatter the chestnuts on top and press them down on the leeks.
Add another layer using the remaining rice.
Fold the pastry over the top of the filling, cutting away any excess.
Place it on a baking tray in the oven for 1 hour.
Allow it to cool slightly before turning it out onto a platter.
Cut it with a serrated knife and serve with tomato salsa.
