Gluten Free/ Meatless Monday/ Savoury Bakes/ Vegetarian

Winter Vegetable Wellington

I made this for my Christmas dinner this year, using a gluten free pastry mix rather than puff pastry (as I used to do before the days of low carb and no gluten).   As ever, I use breadcrumbs made from my gluten free bread.   Some of the vegetables are roasted, so do this first before you prepare anything else, or you can use some left over roasted veggies for this dish.

INGREDIENTS

100g butter

1 onion, finely chopped

2 cloves garlic, finely chopped

1 leek, finely chopped

1 vegetable stock cube

1 tbslpn fresh sage, shredded

200g gluten free breadcrumbs

2 eggs, beaten

50g Parmesan cheese, grated

2 carrots, peeled, cubed and roasted

1 parsnip, peeled, cubed and roasted

Half a head of cauliflower, cooked

100g cashew nuts

70g cranberries (cooked in a small amount of water and a dash of honey)

100g Brie (or other cheese of your choice)

1 egg, beaten

PASTRY

1/2 cup cold butter, cut into pieces

1/4 cup almond meal

1/4 cup Bobs Red All Purpose Gluten Free flour

3/4 cup Bobs Red Sorghum flour

1 egg

Dash of olive oil

1 tblspn cold water

1/2 teaspoon salt

METHOD

  • To make the pastry,  put the butter and salt in a food processor and blend until smooth.
  • Add the egg, almond meal, all purpose flour and mix until smooth.
  • Add the sorghum flour and pulse until the mixture forms into a ball.
  • Take the mixture out of the blender and place onto a piece of waxed paper. Shape into a ball and place in the refrigerator for an hour until firm.
  • Place the butter, onion, garlic and leek into a pan and cook over a medium heat until softened.
  • Add the stock cube, (crumbled), sage and breadcrumbs and mix well.  Remove from the heat and stir in the egg and parmesan.
  • In a large bowl, mix the carrots, parsnip, cauliflower and cashew nuts.  Add the breadcrumb mixture and mix well.  Leave to cool and place in a fridge for 1 hour.
  • Roll out the pastry in between two sheets of waxed paper into a large rectangle.
  • Place half of the filling into the middle and mold into a flat sausage shape.  Place a layer of cranberry mixture and the brie, cut into slices on top.  Add the remaining filling on top (so that the brie and cranberry mixture is in the middle).
  • Roll the pastry around the mixture, and seal the edges with the beaten egg.  Brush the remaining egg over the Wellington.
  • Set in the refridgerator for an hour.
  • Preheat the oven to 200C/400F degrees.
  • Bake the Wellington for 35-40 minutes until golden brown.
  • Slice, eat and enjoy!

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