Packed full of delicious sweet potatoes and Christmas flavours, this wellington is a tasty take on the classic beef wellington.
This recipe was created by Lucy Parker - @lucy_and_lentils.
SEASON
Winter/Christmas
COMPLEXITY
Intermediate
PREPARATION TIME
20 minutes
COOKING TIME
28
SERVES
Serves 6
Ingredients
For the wellington
1tbsp olive oil
2 large sweet potatoes
200g mushrooms, finely chopped
3 cloves garlic, finely chopped
1 red onion, finely diced
150g chopped cooked chestnuts
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
1 sheet puff pastry
1 tbsp tamari (can substitute for 1 tbsp melted vegan butter and 1 tsp smoked paprika)
For the gravy
150g mushrooms
3 cloves garlic, minced
800ml vegtable stock
2 tbsp cornflour
1 tbsp cranberry sauce
3 tbsp gravy granules to thicken
Method
1
Start by quartering the sweet potatoes, add to a pot of water, bring to the boil and simmer for around 12 minutes
2
Prepare the filling by adding the chopped onion to a frying pan with the olive oil and fry for 5 minutes before adding the chopped mushrooms, chopped chestnuts, dried herbs and chopped garlic
3
Fry on a medium heat for around 10 minutes
4
Drain the water from the sweet potatoes then add them to the pan with the filling and roughly mash together
5
Take off the heat and set aside to cool, you can add to tin foil to mix into the sausage shape to fill the pastry
6
Once the filling has cooled to room temperature prepare the pastry sheet, add the filling to the middle of the pastry sheet
7
Slice the edges of the pastry to create strips then overlap them to create a criss cross pattern, brush in the Tamari (or sub for melted butter and paprika) then place in the oven at 200ºC (fan) for 25-30 minutes or until crispy
8
For the gravy simply fry off the garlic, mushrooms and tamari, add in the cranberry sauce, pour over the stock and granules to thicken, whisk together before adding the cornflour to thicken & serve hot over the freshly baked wellington.
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