Chestnut & Butternut Wellington

veggie Wellington Christmas Butternut chestnut

Chestnut & Butternut Wellington

This super simple meat-free wellington is a delicious herby mix of butternut & chestnuts, all wrapped in light golden puff pastry. 

Serve as part of your Christmas festive spread or delicious with coleslaw, pickles and potatoes.

 

What you will need:

 

Butternut squash peeled, deseeded and chopped into small chunks

1 x leek finely chopped and washed

1 - 2 onions finely chopped

3 x garlic cloves peeled and finely chopped

Puff pastry - we used ready made but of course you can make you own.

Small handful of fresh thyme or rosemary / or if using dried 1tsp of each

1 cup of cooked and chopped chestnuts (we used the merchant gourmet)

1 x cups of chopped nuts

2 cups of breadcrumbs  - any bread you have blitzed up is great.

Olive oil

Salt & pepper

 

Method:

 

1. Pop a pan on a medium heat, add your olive oil, garlic, onions and leek. Let these cook for a few minutes until softened.

2. Add in your chopped butternut squash, season well (add a good pinch of salt & pepper)

3. Mix everything together and turn the heat to low and allow this to cook for about 10 minutes.

4. Whilst this is cooking, grab a large bowl. Pop in your dried ingredients: the breadcrumbs, chestnuts and mixed nuts into a bowl and gently mix together.

  5. When your veggies are cooked but the butternut still holding together, take off the heat and let cool for a couple of minutes.

6. Roll out your pasty on a floured surface to the size you want for your wellington.

7. Pre heat your oven to 180 c gas mark 4

8. Add your veggies into you bowl with the dried goods and mix everything together  - the best way is to use your hands.

9. Now time to fill the pastry. Add the mixture through the centre of the pastry making a firm log shape.

10. Fold your pastry over creating a parcel. You can do this how you like it really does not have to be perfect. Once this is cooked & lovelygo lden brown it will look fantastic.

11. Tuck in the ends.

12. Score the top if you like with knife (see photo) and brush all over with some milk to help brown your pastry.

13. Place on a lined baking tray & pop in the oven for 45 minutes or until the pastry its a deep golden colour.

 

ENJOY! 

xx