Nut Roast Wellington

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  • Serves: Up to 8 people

Made with these products:

Ingredients

For the nut roast

  • 350g celeriac, peeled & diced
  • 160g farro
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 400g mixed mushrooms, chopped
  • 100g toasted hazelnuts
  • 50g toasted walnuts
  • ½ small bunch sage, leaves picked & roughly chopped
  • 3 sprigs rosemary, leaves picked
  • 4 sprigs thyme, leaves picked
  • 2 eggs

For the pastry

  • 250g plain flour
  • 150g butter
  • 2 egg yolks
  • 1 egg, beaten

Method

  • Preheat the oven to 180C.
  • Add the celeriac to a medium pan of boiling salted water and cook until soft. Remove with a slotted spoon to a large mixing bowl and into the same pan of water, add the faro and simmer for 20 minutes, until tender. Drain the farro and leave to cool.
  • Roughly mash the celeriac in the mixing bowl and add the cooked farro.
  • Heat the olive oil in a large sauté pan over a medium heat and add the chopped onion and garlic. Cook until soft, then add the chopped mushrooms. Increase the heat and allow the mushrooms to reduce in volume and gain a little colour. Remove from the heat and add the mushrooms to the celeriac and farro.
  • In the bowl of your Multipro Classic Food Processor, fitted with the chopping blade, roughly chop together the nuts and herbs. Add these to the mixing bowl and stir to combine and set to one side.
  • Prepare the pastry by adding the flour and butter to the bowl of your food processor, fitted with the chopping blade. Pulse until the butter is fully distributed through the flour, then, with the motor running, add the egg yolks and 2 tbsp ice cold water. Continue to pulse until the pastry comes together. Don’t worry if a few streaks remain. Pat the pastry into a ball and wrap in clingfilm. Place in the fridge to chill for 30 minutes.
  • Roll the pastry out on a piece of floured parchment, to a large rectangle around 30cm wide and 45cm long.
  • Pile the filling down the middle of the pastry, lengthwise, leaving a 10cm wide border either side and 5cm at the top and bottom. Using a sharp knife, make cuts, at a 45° angle from the mixture to the edge of the pastry, around 1.5cm apart. Starting from the top, fold one strip over the middle of the nut roast, then do the same with the corresponding strip from the other side. Repeat, alternating sides, until the wellington is fully enrobed in its lattice.
  • Tuck the ends under the wellington and brush the whole thing with the beaten egg. Using the parchment, lift the wellington onto a baking tray and bake for 45 minutes in the preheated oven, until the pastry is golden.

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