Vegetarian Walnut & Squash Wellington

Course dinner, Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6
Calories 582kcal

Ingredients

  • 1 tbsp oil
  • 500 g frozen diced butternut squash
  • 1 leek sliced (200g)
  • 1 tbsp chopped thyme leaves
  • 300 g mushrooms roughly chopped
  • 2 tbsp redcurrant jelly
  • 100 g California Walnuts chopped plus 1 tbsp
  • 50 g breadcrumbs
  • 500 g pack puff pastry
  • 1 medium egg beaten

Instructions

  • Preheat the oven to 200oC, gas mark 6.
  • Heat 1 tbsp oil in a large frying pan and add the squash, leeks and thyme and fry for 5-6 minutes. Stir in the mushrooms and redcurrant jelly and fry for a further 5 minutes. Stir in the 100g walnuts and breadcrumbs, season well and allow to cool.
  • Roll out the pastry on a lightly floured surface to a 30x35cm rectangle. Place the stuffing in a line in the middle along the length of the pastry leaving a 4cm border at the side edges. Fold the pastry at the sides over the filling then fold over the rest of the pastry to enclose the filling.
  • Transfer to a baking tray, seal side down. Brush the surface with egg. Sprinkle over the reserved 1 tbsp chopped walnuts. Bake for 30 minutes until golden.

Nutrition

Serving: 246g | Calories: 582kcal | Carbohydrates: 44g | Protein: 13g | Fat: 38g | Saturated Fat: 12g | Fibre: 6.6g | Sugar: 11g

Notes

Cooks tip
Great served with Brussels sprouts and braised red cabbage.
Back to Recipe Search