- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 543
- Fat Content: 32g
- Saturated Fat Content: 15g
- Carbohydrate Content: 50g
- Sugar Content: 10g
- Fiber Content: 6g
- Protein Content: 11g
- Sodium Content: 0.95g
- butternut-squash - 500g butternut squash, peeled and cut into 1cm dice
- olive-oil - 2 tbsp olive oil
- sage - small bunch sage, leaves finely chopped
- shallot - 2 shallots, finely chopped
- mushroom - 500g closed cup mushrooms, chopped
- garlic-clove - 3 garlic cloves, crushed
- double-cream - 150ml double cream
- breadcrumb - 200g fresh breadcrumbs
- mace - 1/2 tsp ground mace
- chestnut - 150g cooked chestnuts, chopped
- whole-nutmeg - whole nutmeg, for grating
- puff-pastry - 500g block puff pastry
- plain-flour - plain flour, to dust
- beetroot - 6-8 cooked beetroot (similar sized- about 400g)
- egg - 1 egg, beaten, to glaze
- sesame-seeds - 1 tbsp sesame seeds or poppy seeds, to decorate
- Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 mins until tender.
- Meanwhile, heat 1 tbsp oil in a large frying pan and fry the shallots for 10 mins until tender. Add the mushrooms and fry for 15 mins until softened, and the liquid has evaporated.
- Add the garlic and remaining sage to the mushrooms, fry for a minute, then add the double cream. Stir until it coats the mushrooms and no liquid remains. Fold in the breadcrumbs, mace, chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave to cool before assembling the wellington.
- Rollthe pastry out on a floured work surface to a 35 x 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long lengths of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.
- Put the beetroots in a line down the middle of the filling - they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it's overlapping by 1cm.
- Place the wellington seal-side down, and pinch the ends to seal. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill until for at least 30 mins, or up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins beforecarvinginto chunky slices with a sharp knife to serve.
Vegetarian Christmas recipe for 8 people, takes only 20 mins; recipe has butternut squash, olive oil, sage, shallot, mushroom, garlic clove, double cream, breadcrumb, mace, chestnut, whole nutmeg, puff pastry, plain flour, beetroot, egg and sesame seeds.