We always have a vegetarian option and this one has been very successful – even popular with the meat-eaters.
We know it must be good because we got it from Gordon Ramsey (not personally!) and it does not get much better than that.
Everyone knows Beef Wellinton – a beef filet baked in pastry. This is the same idea with the beef substituted for a mushroom mix. Mushrooms are always a good option because of their umami flavour.
We are going to start by making a crepe – a pancake – then cook and combine the vegetable filling before encasing the vegetable mix in the crepe, Savoy cabbage leaves and puff pastry before baking in the oven.
It gets served in the same way as the meat main course, on the bed of ratatouille.
Vegetarian Wellington
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- For the crepe - pancake
60 g 60 plain flour
140 ml 140 milk
1 1 egg
- For the Wellington
200 g 200 mushroom
100 g 100 parsnip
1/2 1/2 egg
20 g 20 hazelnuts
30 g 30 breadcrumbs
5 g 5 Tarragon
5 g 5 Parsley
40 g 40 Gruyere cheese
2 leaves 2 leaves savoy cabbage (the rest can be served as a side dish)
1 1 puff pastry sheet
1 1 Egg
Equipment
Scales
Bowl
Whisk or fork to mix
Pan
Chopping board
Cooks Knife
Blitzer or blender – a food processor or hand-blender if fine
Cling Film
Directions
- Collect your equipment
- Weigh out your ingredients
- To make the crepe
- Crack the egg into a medium sized bowl and beat it with a fork
Add the milk and flour to the egg and whisk everything together to produce a uniform batter.
Add a pinch of salt and a couple of grinds of pepper. - Heat a large non-stick frying pan and when hot, pour in the batter.
Cook until the lower side is golden brown and carefully turn the crepe to cook the other side – again till golden brown.
Set aside to cook. - To make the vegetable filling
- Dice the mushrooms very fine
Add a tablespoon of oil to a pan and set on the heat. Add the mushrooms and a pinch of salt. Cook the mushrooms until they are dry – or as dry as you can get them. - Heat a small pan of boiling water
Peel and cut up the parsnip
Boil the parsnip for 5 minutes (or until soft enough to mash)
Drain the pan into a bowl (we need the hot water) and mash the parsnip.
Add the mashed parsnip to the cooked mushrooms. - Fill a bowl with cold water.
Take the recently boiled parsnip water and bring to the boil again – don’t worry if you inadvertently threw it away – just boil up some more water.
Take the two Savoy cabbage leaves and put them into the boiling water for 30 seconds – this will blanch them.
Take them out and put them into a bowl of cold water. When they are cool take them out dry them on a clean tea-towel and set aside. - Into the food processer or blitzer add the:
Hazelnuts
Tarragon
Breadcrumbs
Cheese
Egg
Blitz together - To assemble the Wellington
- Cut a piece of cling film large than the crepe and place it on the table
Spread out the crepe on top of the cling film
Set the Savoy leaves on top of the crepe - Add the vegetable mix on top of the Savoy cabbage leaves
- Using the cling film, roll the crepe and cabbage around the vegetable
Seal the whole thing with the cling film – the cling film should only be on the outside and is it used to hold the whole thing together.
Put the whole thing into the fridge for 20-30 minutes - Spread the puff pastry sheet on the table.
Use the beaten egg to “wash” the pastry sheet – ie cover the pastry sheet in the beaten egg - Place the vegetable mix (vegetable, cabbage and crepe wrap) on top of the pastry sheet.
Wrap the pastry sheet around the vegetable mix – you can fold the edges like a parcel and tuck them under
Place the whole thing on a baking tray and place into the fridge
Cooking the Wellington- When you are ready to cook set the oven to 220°C
Take the Wellinton from the fridge, paint with the egg wash and gently score the pastry
Bake for 35 minutes – the pastry should be golden brown. - Remove from the oven and allow to rest for 15-30 minutes before carving into slices and serving
Did you make this recipe?
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