Christmas Veggie Wellington

A festive vegetarian pastry filled with turmeric rice, sautéed mushrooms, herbs, cranberries, and hard-boiled eggs served with gravy.

Vegetarian Main Course Christmas Pastry Mushroom

Estimated Nutrition

Calories

397.1

kcal / serving

2382.4 kcal total

Carbs

31.1g

per serving

186.4 g total

Fat

26.4g

per serving

158.2 g total

Protein

8.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Puff Pastry

ready-rolled

CondimentsSauces

unit

Vegetarian Gravy

to serve

Dairy

Butter

melted

piece

Eggs

free-range, hard-boiled, chopped

piece

Egg

free-range, beaten for glazing

Fruits

piece

Lemon

zest only

tbsp

Cranberries

dried

GrainsCereals

Basmati Rice

cooked according to packet instructions

NutsSeeds

pinch

Turmeric

tbsp

Parsley

fresh, chopped

tbsp

Tarragon

fresh, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tsp

Sesame Seeds

Vegetables

piece

Onion

finely chopped

600

Brown Cap Mushrooms

sliced

Method

Preheat the oven to 200°C.

Combine the cooked rice, turmeric, and lemon zest, then refrigerate.

Fry the onion and mushroom in butter until softened and let cool.

Mix in the rice mixture, herbs, cranberries, and chopped eggs, then season.

Cut a 40cm x 20cm rectangle from the puff pastry.

Spoon the filling down the pastry center, seal the edges, and brush with beaten egg.

Chill the Wellington for 30 minutes.

Sprinkle with sesame seeds and bake for 30 minutes until golden-brown.

Slice and serve with vegetarian gravy.