Vegetable Wellington

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Here’s a celebration dish for vegetarians who are tired of making do with oversized salads and pasta dishes. Meat eaters will enjoy it, too.

Tags: Advanced, One Hour +, Entrées, Vegetables, Cheese, Rice & Grains, Baking, Thanksgiving, Vegetarian
Serves: 4
Skill level: Advanced
Prep time: 10  minutes
Cooking time: 60  minutes
Total: 70 *  minutes

Cool time: 10 minutes

Additional Information

Ingredients

2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 small red onion, thinly sliced
10 oz (300 g) mushrooms, thinly sliced
1 small zucchini, halved lengthwise and thinly sliced in half moons
1 sweet red pepper, quartered and thinly sliced crosswise in strips
1 pkg (140 g) PC Soft Unripened Goat's Milk Cheese crumbled
1 tbsp (15 mL) chopped fresh thyme
1/2 tsp salt
1/4 tsp (1 mL) freshly ground black pepper
1 pkg (450 g) PC Butter Puff Pastry
1 egg, lightly beaten

Instructions

  1. In large frying pan, heat oil over medium-high heat. Cook red onion for 3 minutes or until softened. Stir in mushrooms; cook for 5 minutes or until softened. Stir in zucchini; cook for 5 minutes or until zucchini is softened and mushrooms begin to turn golden. Stir in red pepper; cook for 5 minutes or until liquid in pan evaporates. Remove from heat. Stir in goat cheese until melted. Stir in thyme, salt and pepper. Cool for 10 minutes.
  2. Preheat oven to 400°F (200°C). Unroll puff pastry, using parchment paper it was rolled in to line large baking sheet. Cut each sheet of puff pastry into four squares. Set four squares onto parchment-lined baking sheet, spacing evenly. Pile one-quarter of cooled vegetable mixture onto centre of each pastry square on baking sheet, leaving 3/4-inch (2 cm) border on all sides. Brush exposed pastry border with beaten egg. Place another square of puff pastry on top. Using fork, press edges together firmly to seal. Brush sealed pastry packages with beaten egg. Using sharp knife, cut vent in top of each pastry package.
  3. Bake in centre of oven for 25 to 28 minutes or until puffed and golden.

Chef's Tips

Assemble packages to point of sealing edges with fork, but do not brush tops with egg. Freeze in a single layer, covered, for up to 5 days. To cook from frozen, preheat oven to 400°F (200°C). Brush each pastry package with beaten egg. Using a sharp knife cut vent in top of each pastry package. Bake 30 minutes, then reduce oven temperature to 350°F (180°C) and continue to cook an additional 10 to 15 minutes or until pastry is deeply golden across the top.

Nutritional Information

Per 245 g serving:
Calories 650 Cal
Fat 40 g
Sodium 780 mg
Carbohydrate 55 g
Fibre 5 g
Protein 18 g
Source of fibre.