Name: Vegetable Wellington
Prep time: 30 min
Cook time: 70 min
Yield: 6 servings
Ingredients: 1 onion; 1 tablespoon of olive oil; 350 g of buttercup squash; 400 g of mushroom; 90 g of chestnut; 200 g of spinach; 1 tablespoon of almond; 2 tablespoon of raisin; 2 shortcrust pastry; 10 cl of vegetable broth; 1 egg yolk

Vegetable Wellington

Are you looking for a festive vegetarian dish that will please all your guests? In late November, in his show Tous En Cuisine, Cyril Lignac reinvented the traditional beef Wellington in a veggie version 😉 Originating from England, this traditional pastry-wrapped meat specialty for Christmas is completely reimagined with mushrooms, butternut squash, chestnuts, and spinach, much to the delight of our taste buds 😉

Christmas Vegetarian Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 70 minutes

Cost per serving: 0,93 €

Energy: 341 kcal / serving

Nutritional score:

Instructions

1. 1. Peel and slice the onion. Sauté it in a large skillet with a drizzle of olive oil for 3 minutes until golden.
2. 2. Peel and dice the butternut squash and mushrooms. Add the mushrooms to the skillet and cook for 5 minutes.
3. 3. Cut the chestnuts into pieces, crush the almonds, and mix them with the vegetables, butternut squash, and raisins. Add the vegetable broth and cook for 15 minutes. In another skillet, cook the spinach with a drizzle of olive oil.
4. 4. Unroll the first pie crust on a baking sheet, arrange the spinach in a circle, then place the vegetable mixture on top.
5. 5. Cover with the second pie crust, seal the outer and inner edges with your fingertips. Remove the center of the crust to form the circle using a knife, leaving a 1 cm border of dough.
6. 6. Brush the circle with the egg yolk and bake for 40 to 50 minutes at 180°C.