Vegetarian Wellington for Christmas is a modern British recipe for a classic festive dish of mushrooms, rice, eggs, cranberries and herbs baked in a puff pastry case that makes an excellent vegetarian alternative for Christmas. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetarian Wellington for Christmas.
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Ingredients:
60g basmati rice
pinch of ground turmeric
finely-grated zest of 1 lemon
1 onion, finely chopped
600g chestnut mushrooms, sliced
50g butter, melted
1 tbsp fresh parsley, finely chopped
1 tbsp fresh tarragon, finely chopped
1 tbsp dried cranberries
2 hard-boiled eggs, chopped
salt and freshly-ground black pepper, to taste
250g ready-rolled puff pastry (thawed if frozen)
1 egg, beaten
1 tsp sesame seeds roast vegetables, to accompany vegetarian gravy to serve
Method:
Bring a pan of water to a boil, add the turmeric and lemon zest. Wash the rice, add to the pan and cook until tender (between 8 and 20 minutes, depending on type). Drain the rice and set aside.
In the meantime, melt the butter in a frying pan over medium heat. Add the onion and mushrooms and fry for about 4 minutes, or until the onion has softened. At this point, stir in the cooked rice along with the herbs, cranberries and chopped hard-boiled eggs. Stir until completely combined then take off the heat and season to taste with salt and black pepper. Set aside to cool slightly.
Take the pastry and trim into a 20 x 30cm rectangle. Spoon the cooled rice and mushroom mixture down the centre of the pastry. Brush around the edges with beaten egg then bring the sides of the pastry together as a parcel and seal. Brush all over with the beaten egg then transfer to the refrigerator and chill for 30 minutes.
After this time, sprinkle the sesame seeds over the top of the pastry then transfer to an oven pre-heated to 200°C and bake for 30 minutes, or until the pastry is crisp and golden brown.
Slice the vegetarian Wellington into six equal pieces. Arrange these on warmed serving plates and accompany with roast vegetables and vegetarian gravy.
