Recipes Sweet potato and onion Wellington

Recipes Sweet potato and onion Wellington

Recipes Sweet potato and onion Wellington

Recipes Sweet potato and onion Wellington Intended for impressive vegetarian entertaining, try this special potato and onion combination baked within buttery layers of puff pastry. Sweet potato and onion Wellington


  • two x 600g orange sweet potatoes, peeled, cut lengthways into thirds
  • 3 red onions, halved, cut directly into thin wedges
  • 2 tablespoons maple viscous, thick treacle
  • 1/4 mug extra virgin mobile olive oil
  • a single cup walnuts, approximately chopped
  • 20g butter
  • 250g Swiss brown mushrooms, thickly sliced
  • 250g button mushrooms, thickly sliced up
  • 2 garlic cloves, crushed
  • four sheets frozen smoke pastry, partially thawed
  • 150g goat’s cheese
  • two tablespoons fresh chives, chopped
  • two tablespoons almond food
  • 1 egg cell, lightly beaten

Tarragon and parsley salsa verde

  • 1/2 mug fresh flat-leaf parsley leaves, finely cut
  • 1 tea spoon fresh tarragon, carefully chopped
  • one green onion, carefully chopped
  • one teaspoon lemon rind, finely grated
  • 2 tablespoons whitened wine vinegar
  • 1/2 cup more virgin essential olive oil


  • Step 1

    Preheat cooker to 200C/180C fan-forced. Line 2 big baking racks with baking paper.

  • Step 2

    Arrange potato and onion on 1 prepared cooking holder. Drizzle with maple syrup and one tablespoon oil. Season with sodium and pepper. Place walnuts on additional holder. Roast potato for half an hour or even till tender. Add walnuts to cooker regarding the final 10 minutes associated with cooking food time. Cool both trays totally. Temperature butter and remaining oil within the frying pan over medium-high temperature. Include mushrooms. Cook, stirring occasionally, regarding ten minutes or until tender and just about all liquid has evaporated. Add garlic clove. Prepare for 1 minute or till aromatic. Transfer to some colander placed more than the bowl. Cool completely.

  • Step 3

    Place 2 pastry sheets on a bit of cooking paper, somewhat overlapping. Cut 1 staying pastry linen in half. Place pastry pieces, somewhat overlapping, along 1 lengthy side. Push joins to seal.

  • Step 4 Mix goat’s mozzarella cheese and chives in the bowl. Time of year with salt and spice up. Leaving the 5cm border on just about all sides, spread pastry with cheese blend, almond food and walnuts. Top along with mushroom blend and onion. Layer potato lengthways, within 2 rows, side simply by side within centre of pastry. Collapse long edges of pastry over potato mixture in order to cover, trimming excess pastry. Fold in other words sides to block off, pressing to close off. Turn Wellington more than on baking papers. Brush with ovum. Using a 7cm and an 8cm oak leaf dessert cutter, cut simply leaves from remaining pastry sheet. Arrange in pastry. Brush along with egg. Season along with salt and spice up. Refrigerate for fifteen minutes.
  • Phase 5

    Increase oven in order to 220C/200C fan-forced. Place a baking holder in range until hot. Place Wellington, on cooking paper, on hot holder. Bake to get 30 to 35 a few minutes until fantastic and puffed. Stand to get 10 a few minutes.

  • Step six Meanwhile, make Tarragon and parsley salsa verde; Combine herbs, onion, rind and vinegar in a little bowl. Steadily stir in oil till combined. Period with salt and spice up.
  • Step 7

    Thickly cut Wellington and serve with Tarragon and parsley salsa verde.