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Vegetable Wellington

1 Lay out a sheet of puff pastry dough on a flat, lightly floured surface.

2 Spread a layer of Mushroom Duxelle evenly over the middle 1/3 of the dough. Making sure you leave room, 1/2-1 inch on top and bottom of dough to fold under later. Leave 1/3 on either side to wrap to finish.

3 Add vegetable mixture Consisting of; onions, carrots, celery, peppers, broccoli, garlic, zucchini, fresh herbs, salt & pepper, bread crumbs, parmesan cheese, white wine

4 Lay evenly on top of vegetables a layer of sautéed spinach; onions, garlic, spinach, whit wine, salt & pepper.

5 To wrap, gently pull one side at a time up and over the vegetables to the middle on top. Making sure both ends meet on top, overlapping just enough, 1/4 inch. And press together. Take the ends and fold them together to seal.

6 Gently picking up the Wellington, and placing the seam side down on a baking sheet. Make sure ends are tucked in so nothing can fall out.

7 Make an egg wash; an egg and a teaspoon of water scrambled together. Brush the egg wash over the dough

8 Place in a preheated oven @ 350 bake till golden brown. (rotating if necessary) 30 -40 minutes

9 Allow to rest at least 15 minutes. Cut with a serrated knife and serve.