Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, seasonal vegetable wellington. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

We Have Almost Everything on eBay. Simple and easy to use platform. Great rates Seasonal vegetable wellington I can't get enough of the beautifully coloured veg that's available in late summer/ early autumn and being in season, it's such good value too. This recipe uses a combination of heritage carrots, candy beetroot's, butternut squash and rainbow chard but you could use anything you can get your hands on (regular carrots and beetroot, pumpkin, parsnip.

Seasonal vegetable wellington is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Seasonal vegetable wellington is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook seasonal vegetable wellington using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Seasonal vegetable wellington:

1. Get 1/2 butternut squash, cubed
2. Take 4 beetroots, cubed
3. Take 4-6 carrots (depending on size), thickly sliced
4. Make ready 1 red onion, diced
5. Take 1 bunch chard, sliced
6. Prepare 50 g pine nuts
7. Make ready 2 cloves garlic, chopped
8. Get 1 tsp nutmeg
9. Get 2 tbsp fresh thyme
10. Prepare 2 thick slices of bread
11. Make ready 200 g feta cheese
12. Take Seasoning
13. Prepare 1 roll of pre rolled puff pastry
14. Get 1 egg (beaten for an egg wash)

Stir in the garlic, salt, and Sherry and increase the heat to high. The wellington is actually very much like a pie. The filling, in our case a flavourful vegetable and chestnut medley, is wrapped in pastry and baked until golden. They are usually shaped like a log which is then sliced up, but you can also make them round or even create multiple mini-wellingtons.

Steps to make Seasonal vegetable wellington:

1. Preheat the oven to 180 degrees. Chop the carrots, squash and Beetroot into cubes and place on a roasting tray. Coat the veg in olive oil, season with salt and pepper. Then roast in the oven for 30-40 minutes (unless soft and slightly charred). Once cooked transfer them to a large mixing bowl to cool.
2. Meanwhile, finely chop the onion and garlic and add to a frying pan with a tbsp olive oil. Fry over a medium heat until soft. Then add the pine nuts and cook until golden. Finally, add the sliced chard, nutmeg, 1/2 tsp salt and fry until the chard has wilted.
3. Now get the two slices of bread and chop them into small pieces (a bit bigger than breadcrumbs). Add them, along with the chard mixture to the mixing bowl with the roasted veg and crumble in the feta cheese. Give the whole thing a good mix, breaking it down so that you’re left with a chunky paste. (TIP- leave to cool for a bit if you have time, so that it doesn’t melt the pastry)
4. Lay out your pasty on a baking sheet (remove the paper from the roll) and add your veg mixture. Imagine you’re making a giant sausage roll. You need enough to give you a decent filling, but not so much that you can’t roll the pastry around the mixture. Leave enough room at each end so that you can fold the pastry inwards to enclose the filling.
5. Pierce a couple of holes in the top of the pastry and brush all over with the egg wash. Place in the oven at 180-200 degrees and bake until golden brown (approx 40 minutes)
6. Remove from the oven and serve in slices.

The filling, in our case a flavourful vegetable and chestnut medley, is wrapped in pastry and baked until golden. They are usually shaped like a log which is then sliced up, but you can also make them round or even create multiple mini-wellingtons. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Place the same pan back on the heat with the rest of the oil. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly.

So that is going to wrap this up for this special food seasonal vegetable wellington recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!