Quorn Wellington Food
VEGETARIAN WELLINGTON
Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. It's ideal for a celebration
Provided by Anna Glover
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 mins until tender.
- Meanwhile, heat 1 tbsp oil in a large frying pan and fry the shallots for 10 mins until tender. Add the mushrooms and fry for 15 mins until softened, and the liquid has evaporated.
- Add the garlic and remaining sage to the mushrooms, fry for a minute, then add the double cream. Stir until it coats the mushrooms and no liquid remains. Fold in the breadcrumbs, mace, chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave to cool before assembling the wellington.
- Roll the pastry out on a floured work surface to a 35 x 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long lengths of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.
- Put the beetroots in a line down the middle of the filling - they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it's overlapping by 1cm.
- Place the wellington seal-side down, and pinch the ends to seal. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill until for at least 30 mins, or up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins before carving into chunky slices with a sharp knife to serve.
Nutrition Facts : Calories 543 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.95 milligram of sodium
QUORN WELLINGTON WITH CRANBERRY SAUCE
Quorn is a meat substitute made from a fungi. Although discovered and manufactured in the UK, I believe it is also available in other countries.
Provided by PinkCherryBlossom
Categories Christmas
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut roast in half lengthways.
- Roll out the pastry to make two 12 by 6 inch rectangles.
- Place the roasts end to end in the middle of the pastry.
- Mix parsley and pate and spread over the top of the roast.
- Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired.
- Glaze with the egg and chill for 20 minutes.
- Heat oven to 220°C and cook for 20 minutes.
- Cover the ends with foil and reduce heat to 200°C cook for another 15 minutes.
- To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.
Nutrition Facts : Calories 479.1, Fat 28, SaturatedFat 7.1, Cholesterol 35.2, Sodium 196.9, Carbohydrate 50, Fiber 3.7, Sugar 9.7, Protein 7
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