Butternut squash and pickled walnut wellington
Encase a sweet and nutty butternut squash filling in flaky puff pastry to make this delicious vegan wellington recipe. Recipe and image courtesy of Opies, bennettopie.com, @opiesfoods
Prep: 1 hr
Cook: 40 mins
Total: 1 hr 40 mins
Serves: 10
Ingredients
- 1 Small butternut squash (skin on and diced)
- Olive oil
- Salt and pepper
- 1 Onion (finely chopped)
- 1 Carrot (finely chopped)
- 1 Celery stick (finely chopped)
- 250g Chestnut mushrooms (finely chopped)
- 2 Cloves garlic (crushed)
- Handful each of rosemary and thyme (finely chopped)
- Pinch each of cinnamon, all spice, paprika and ground nutmeg
- 60g Chickpea flour
- 1 tbsp Miso paste
- 100g Dried cranberries (finely diced)
- 150g Pre-cooked chestnuts
- 150g Opies pickled walnuts (drained)
- 500g Puff pastry
- 100g Cranberry sauce
- 60ml Plant-based milk
- 25ml Maple syrup
Method
Step 1
Preheat oven to 190°C/170°C fan/gas mark 5. Place squash in roasting tray, drizzle with oil, season. Roast for 40 minutes.
Step 2
Heat 2 tbsp oil in a pan and sweat onion, carrot and celery. Add mushrooms, fry for 4-5 minutes, then add garlic, herbs, spices and 1 tsp each of salt and pepper. Fry until fragrant.
Step 3
Remove squash from oven and mash. Stir through the mushroom mixture, flour, miso and dried cranberries until combined. Shape into a log on greaseproof paper.
Step 4
Pulse the chestnuts and pickled walnuts together in a food processor until finely chopped. Set aside.
Step 5
Roll out the pastry into a rectangle, about 60 x 40cm and 3mm thick. On the right third, brush the pastry with a layer of cranberry sauce, leaving about 1cm of pastry free around it. Top with a third of the chestnut and walnut mixture, then place the squash log on top. Brush all over with cranberry sauce, and then a layer of the remaining nut mixture.
Step 6
Fold the pastry over the log to encase it all and push down the edges so nothing leaks out when cooking. Cut off excess.
Step 7
Combine the milk and maple syrup and brush all over. Place on a baking tray lined with parchment paper and bake for 40 minutes, or until golden.
