Mains

Chestnut Wellington With Triple Cooked Sweet Potato Middle

This is probably the best vegan meal I ever had! It has such a hearty flavour with so many elements to it making it so delicious and special. A veggie wellington has been a tradition for us at Christmas for the last 6 years but this one is slightly different. This dish consists of a snug wellington with a soft sweet potato middle, layered with a delicious filling of chestnuts and mushrooms that has a really intense and delicious flavour making this the best Christmas meal ever! The sweet potatoes for this dish are best if long and not too bulky so they can fit nicely in the middle covered with the yummy filling. To assemble this dish I actually find it easier if all parts are cold as when hot it makes the pastry too soft making it more difficult to put together so I usually prepare all parts of the dish in advance so on Christmas day all I need to do is assemble it and pop it in the oven to roast. I do the same for all the desserts and entrees so on Christmas Day I’m as stress free as possible only needing to focus on the side dishes and decorations. I’m serving my wellington with perfectly roasted potatoes as well as roasted Brussel sprouts with pomegranates and either steamed broccoli or kale and a delicious creamy sauce.

I’ll take this opportunity to wish you all a fabulous and delicious Christmas!

Serves 10 – Makes 2 Wellingtons

  • 4 Sweet potatoes (preferably long rather than large)
  • 750g Mushrooms
  • 540g Cooked Chestnuts (Merchant Gourmet Whole Chestnuts)
  • 2 Jus-Rol Puff Pastry Sheets (2x 320g)
  • 3 Red onions
  • 1 Red pepper
  • 6 Garlic cloves
  • 3 Stock cubes
  • 3 tablespoons Olive Oil
  • 1/2 teaspoon Dry Rosemary (or fresh)
  • 1/2 teaspoon Dry Thyme (or fresh)
  • 1/2 teaspoon Dry Basil
  • 1/2 teaspoon black pepper
  • Sprinkle of nutmeg and chillies

Creamy sauce

  • 2 packs of soya cream (2x 250mL)
  • 1 stock cube
  • 1 tsp Liquid aminos (or soya sauce) or veggiemite to intensify the flavour

Sides

Method

  1. Start by peeling the sweet potatoes and piercing them with a knife a few times in the middle to ensure the middle gets cooked. Boil them  with a pinch of salt for around 20-25 minutes till you’re able to easily pierce a knife through the middle.
  2. Once the sweet potatoes are boiled transfer to an oven tray, sprinkle some olive oil, salt, pepper and rosemary and  roast them in the oven at 200C for 30 minutes. Remove them from the oven and let them cool down.
  3. While the sweet potatoes cook, prepare all your veg: finely chop the onion and garlic, the red pepper and chop the mushrooms and chestnuts in small sizes.
  4. To a large cooking pan add the olive oil, stock cubes, salt & pepper, the herbs (if using fresh it’s better to finely chop the rosemary) and a sprinkle of nutmeg and chillies and finally the onion and garlic. Cook at medium to low temperature for a few minutes till the onion gets softer, the stock cubes have melted and all is well combined. Add the mushrooms and cook them for around 5 minutes till they become tender before adding the chestnuts and red pepper. Stir everything well and cook for around 20-30 minutes till everything is well soft and achieved a thick and slightly creamy texture. Try the flavour to adjust if needed with more salt or dry herbs. Transfer to a trey and let it cool down completely.
  5. To assemble the dish place the sweet potatoes in the middle of your puss pastry and cover them with the chestnut, mushroom filling. Fold each half of the pastry towards the middle to close. (Will be easier to assemble if Bothe the filling and the sweet potatoes have cooled down completely as otherwise the heat will. Make the pastry too soft making it harder to assemble.
  6. Take it to the oven to roast till your pastry is nice and golden at 180C for around 30 to 40 minutes.
  • To make the creamy sauce simply place all ingredients in a source pan and medium heat and whisk it till the stock cube has melted completely

 

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