Vegetarian wellington
This stilton, chard and walnut wellington is packed with big, bold flavours and looks impressive but is still easy to make. This makes a great main for vegetarians at Christmas
- Total:
- Serves: 6 persons
Ingredients
- 12shallots, peeled
- 25g butter
- 100g walnuts, roughly chopped
- 200g stilton, crumbled
- 2sprigs thyme, leaves removed
- 500g chard, tough stalks removed and finely shredded
- 500g block all-butter puff pastry
- 1egg, beaten
Instructions
Step 1
Fry the shallots in half of the butter until they are soft and browned: this will take about 15 minutes over a low heat. Tip into a bowl and add the walnuts, Stilton and thyme. Blanch the chard in boiling water for 1 minute, drain well and tip into the frying pan with the remaining butter and lots of seasoning. Cook for a minute or two to dry it out a little and then tip into the rest of the mix and cool.Step 2
Heat the oven to 200C/fan 180C/gas 6. Roll out the pack of puff pastry to the thickness of a £1 coin (about 35cm square) and cut into 2 pieces. Arrange the filling in a fat pile on one piece. Brush edges with beaten egg then drape the second piece over the top to make a parcel. Trim and crimp the edges. Score the top and decorate with pastry off-cuts, then brush all over with egg. Cook for 40 minutes, until crisp and golden.