Christmas Wellington with Roast Roots, Chestnuts and Herbs
By OcadoLife
Published on 04 November 2022
The love, affection and time you put into this showstopper
will be rewarded with flavour.Time and servings
2 hrs 25 minsTotal time
6Servings
45 minsPrep time
1 hr 40 minsCooking time
Ingredients
- 500 g of beetroot, peeled and cut into wedges
- 500 g of parsnips, peeled and cut into wedges
- 80 g of brown rice
- 150 g of green lentils
- 6 leaves of sage
- 4 cloves of garlic, crushed
- 1 handful of fresh thyme or oregano, leaves finely chopped
- 4 tbsp of sherry
- 1 large pinch of nutmeg, grated
- 1 orange, zested
- 100 g of chestnuts, coarsely chopped
- 2 tsp of dijon mustard
- 25 g of oat flour/plain flour
- 1 large egg, (optional, not for vegans!)
- 2 jus rol puff pastry sheets, (these are vegan)
- 4 tbsp of extra virgin olive oil
- 1 dash of plant-based milk, for brushing
- 0.5 tsp of ground allspice
- 4 medium red onions, finely chopped
- 2 tsp of sweet smoked paprika
- 50 g of dried apricots, finely chopped
- 70 g of hazelnuts, toasted and coarsely chopped
Method
Step 1
Toss the beetroot and parsnips in 2tbsp olive oil, the allspice and plenty of salt and pepper. Roast at 220°C/200°C fan/gas 7 for 40 mins, or until tender and golden. Meanwhile, in a large saucepan cover the rice and lentils in generously salted water, bring to the boil and simmer for 30-35 mins until tender. Drain and set aside.Step 2
Heat a frying pan on medium-high, add another 2tbsp oil and sauté the onions and sage, for 15 mins until golden at the edges. Add the garlic, paprika and oregano, cook for a few mins more, then add the sherry and scrape the dark, sticky crust on the bottom of the pan while it cooks out.Step 3
When done and cool enough to handle, chop the parsnip and beetroot to lentil-sized pieces and mix into the rice and lentils along with the onion mixture.Step 4
Stir well with the nutmeg, orange zest, apricots, hazelnuts, chestnuts and mustard, and season well. Finally, add the flour (and egg, if using), or use a little more oil to bind if you need.Step 5
Lay out a large piece of cling film on a surface and shape the mix into a 20cm log. Roll it up tightly, spinning both ends to really tighten up. Place in the fridge for 2 hrs to firm.Step 6
Preheat oven to 220°C/200°C fan/gas 7. Line a baking tray with parchment and place one puff pastry sheet on the bottom. Brush the pastry all over with any plant milk and place the chilled, unwrapped wellington log in the middle. Lay the second piece of pastry on top and tuck it tightly around the filling. Cut around the wellington leaving a 3cm edge around it. With your finger and thumb, pinch together the excess pastry around the filling to close it up. Use a sharp knife to score a pattern into the surface – anything you like! Brush with milk again and place in the oven for 35 mins or until golden and puffed up.Step 7
Serve right away with cranberry sauce and a crisp salad of pink leaves, shallots and vinaigrette. Meat eaters can drown theirs in the Christmas gravy!