Vegetarian nut wellington

Yield: 4 servings

Measure Ingredient
\N \N Vegetarian Nut Wellington
\N \N ~~~~~~~~~~~~~~~~~~~~~~~~~
350 eaches G/12 oz ready-made vegetarian puff pastry, thawed if frozen
1 small Onion, chopped
2 eaches Celery sticks, chopped
2 eaches Garlic cloves, chopped
1 tablespoon Sunflower oil, plus a little extra for frying
100 eaches G/4 oz walnuts
100 eaches G/4 oz cashew nuts
175 eaches G/6 oz chestnut puree
1 each Heaped tsp paprika
1 teaspoon Dried oregano
2 tablespoons Fresh lemon juice
2 eaches Eggs, beaten
50 eaches G/2 oz button mushrooms, sliced
\N x Beaten egg to glaze
\N x Seasoning
1 each Preheat oven to 220 C/425 F/Gas 7. Roll out the pastry on a lightly
\N \N [Serves 4 - 6]

floured surface and line a 1 kg/2 lb loaf tin, leaving enough overlapping to cover the top. 2. Fry the onion, celery and garlic in a little oil. Place in a bowl with the oil, walnuts, cashew nuts, chestnut puree, paprika, oregano, lemon juice and seasoning. Mix well. Bind together with the eggs. 3. Place mushrooms in bottom of the lined loaf tin, then fill the tin with the nut mixture, pressing it down firmly to fill the spaces in between the mushrooms. Brush the pastry edges with beaten egg to seal and cover pie with the overlapping pastry, trim edges. 4. Place a baking sheet on top of loaf tin, turn over the remove loaf tin. Decorate with pastry leaves, make cuts in the pastry and brush lightly with beaten egg. Cook for about 1 hour. Halfway through cooking time, reduce temperature to 180 C/350 F/Gas 4. From: David G. McLachlan Copyright of the British Broadcasting Corporation

Submitted By SAM LEFKOWITZ On 11-01-95

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