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This lavish vegetarian Wellington recipe from Andy Waters would make a fantastic centrepiece for a vegetarian Sunday lunch or even Christmas Day. This puff pastry parcel is bursting with sweet potatoes, mushrooms, kale and spinach, plus some festive chestnuts, too.
For the mushrooms, melt the butter in a pan over a medium heat. Add the mushrooms and garlic and cook until all the liquid from the mushrooms has cooked off and they are soft
Bring a large pan of salted water to the boil. Tear the kale into small pieces and cook for 2 minutes, then add the spinach and cook for another 30 seconds. Drain and set aside
Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until approximately 30cm x 40cm, then spread the mushroom mixture on top
500g of puff pastry
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Toss together the spinach, sweet potato and onion-bread mixture. Spoon it in a thick line down the middle of the pastry, leaving a gap at either side so you can join up the edges of the Wellington
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Hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so the filling is half covered
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Peel the baking parchment back, leaving the pastry in place, then repeat with the other side. The pastry should overlap in the middle
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Beat the egg with the milk and brush it over the pastry to seal the join
Fold up the ends so the filling doesn't leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the remainder of the egg mix
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Bake for 45 minutes until puffed up, golden brown and hot through the middle
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Meanwhile, peel the potatoes and place in a large pot. Cover with cold water and bring to a gentle boil. Cook for approximately 12-15 minutes or until tender
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Veggie Wellington
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