Squash and beetroot Wellington with kale pesto
With a satisfying filling of lentils and roasted vegetables, nutty kale pesto, and golden puff pastry, this wholesome dish is a delicious, vegan alternative to the beloved Wellington. Recipe and image from The Magical Christmas Cookbook (£20, Murdoch Books, murdochbooks.co.uk)
Prep: 25 mins
Cook: 1 hr 30 mins
Total: 1 hr 55 mins
Serves: 4
Ingredients
- 1 Red onion
- 250g Beetroot
- ½ Butternut squash (about 400g)
- 5 Garlic cloves
- 6 tbsp Olive oil
- 1 tbsp Dried thyme
- 1 tbsp Sumac, plus a little extra for garnish
- 250g Cooked puy lentils
- Salt
- 3 Sheets of puff pastry (about 500g)
- 2 tbsp Almond milk
- 180g Precooked chestnuts
- ½ Lemon
- 100g Kale
- Sea salt
Method
Step 1
Preheat the oven to 190°C/170°C fan/375°F/gas mark 5. Peel the onion and cut it into 8 wedges. Peel and dice the beetroot; peel the butternut squash, scrape out the seeds with a spoon and dice the flesh. Gently crush the garlic cloves with the skin on and combine the vegetables with the garlic, 2 tbsp olive oil, thyme and sumac in a bowl. Spread everything evenly on a baking tray and roast for 45 minutes.
Step 2
When the vegetables are soft, peel and mash the garlic cloves. In a bowl, mix half of the mashed garlic with the lentils and roasted vegetables, season with salt and leave everything to cool completely.
Step 3
For the kale pesto, roughly chop the chestnuts. Juice the lemon. Bring a small pan of water to the boil and blanch the kale for 2 minutes, then drain and squeeze out any excess water. Blend everything with the remaining garlic, 4 tbsp olive oil and a little sea salt.
Step 4
Preheat the oven again to 190°C/170°C fan/ 375°F/gas mark 5. Join and then cut the three sheets of puff pastry to make two rectangles. Spread one half of each rectangle with the kale pesto and top with the lentil and vegetable filling. Brush the edges with a little almond milk, fold over and seal well.
Step 5
Transfer the Wellingtons to a baking tray lined with baking paper. Brush with almond milk, sprinkle with sumac and bake in the oven for 30-40 minutes until golden brown.
