Sweet potato and onion Wellington

Sweet potato and onion Wellington

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For impressive vegetarian entertaining, set sights on this sweet potato and onion incorporation baked in buttery layers of promote pastry.

The ingredient of Sweet potato and onion Wellington

  1. 2 x 600g yellowish-brown sweet potatoes, peeled, cut lengthways into thirds
  2. 3 red onions, halved, cut into thin wedges
  3. 2 tbsp maple syrup
  4. 1/4 cup new virgin olive oil
  5. 1 cup walnuts, roughly speaking chopped
  6. 20g butter
  7. 250g Swiss brown mushrooms, thickly sliced
  8. 250g button mushrooms, thickly sliced
  9. 2 garlic cloves, crushed
  10. 4 sheets frozen make known pastry, partially thawed
  11. 150g goats cheese
  12. 2 tbsp roomy chives, chopped
  13. 2 tbsp almond meal
  14. 1 egg, lightly beaten
  15. 1/2 cup blithe flat-leaf parsley leaves, finely chopped
  16. 1 tbsp lively tarragon, finely chopped
  17. 1 green onion, finely chopped
  18. 1 tsp lemon rind, finely grated
  19. 2 tbsp white wine vinegar
  20. 1/2 cup new virgin olive oil

The instruction how to make Sweet potato and onion Wellington

  1. Preheat oven to 200C/180C fan-forced. Line 2 large baking trays past baking paper.
  2. Arrange potato and onion re 1 prepared baking tray. Drizzle in the manner of maple syrup and 1 tablespoon oil. Season later than salt and pepper. Place walnuts a propos extra tray. Roast potato for 30 minutes or until tender. amass walnuts to oven for the final 10 minutes of cooking time. Cool both trays completely. Heat butter and remaining oil in a frying pan more than medium-high heat. ensue mushrooms. Cook, stirring occasionally, for 10 minutes or until sore throbbing and all liquid has evaporated. go to garlic. Cook for 1 minute or until fragrant. Transfer to a colander placed higher than a bowl. Cool completely.
  3. Place 2 pastry sheets concerning a piece of baking paper, slightly overlapping. Cut 1 enduring surviving pastry sheet in half. Place pastry pieces, slightly overlapping, along 1 long side. Press joins to seal.
  4. count goats cheese and chives in a bowl. Season like salt and pepper. desertion a 5cm border in relation to all sides, sprinkle pastry taking into account bearing in mind cheese mixture, almond meal and walnuts. culmination later than mushroom incorporation combination and onion. accrual potato lengthways, in 2 rows, side by side in centre of pastry. Fold long sides of pastry greater than potato incorporation combination to cover, trimming excess pastry. Fold in immediate sides to enclose, pressing to seal. position Wellington more than almost baking paper. Brush afterward egg. Using a 7cm and an 8cm oak leaf cookie cutter, cut leaves from steadfast pastry sheet. Arrange in this area pastry. Brush next egg. Season next salt and pepper. Refrigerate for 15 minutes.
  5. deposit oven to 220C/200C fan-forced. Place a baking tray in oven until hot. Place Wellington, something like baking paper, not far off from hot tray. Bake for 30 to 35 minutes until golden and puffed. Stand for 10 minutes.
  6. Meanwhile, make Tarragon and parsley salsa verde; enhance herbs, onion, rind and vinegar in a small bowl. Gradually toss around in oil until combined. Season taking into account bearing in mind salt and pepper.
  7. Thickly slice Wellington and foster once Tarragon and parsley salsa verde.

Nutritions of Sweet potato and onion Wellington

calories: 798.977 calories
fatContent: 56.3 grams fat
saturatedFatContent: 14 grams saturated fat
carbohydrateContent: 54.5 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 15.7 grams protein
cholesterolContent: 58 milligrams cholesterol
sodiumContent: 441 milligrams sodium

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