Wed, 21 December 2016
A wonderful centrepiece that goes great served with gravy and cranberry sauce.
Ingredients:
2red onions (250g), thinly sliced
3 MEDIUM carrots (200g), grated
1/4 head of SMALL celeriac (150g), peeled and grated
4 tbsp oil
200g roasted cashew nuts, (dry roast in pan for 5-8 mins if not roasted)
pinch dried cayenne
2 tsp salt
1/2 tsp ground black pepper
Good bunch of fresh thyme (10g), remove leaves from the stalks
Medium bunch of fresh sage (10g)
100g cooked chestnuts
2 tbsp tamari
150g of cooked couscous or quinoa (follow pack instructions to cook)
1 pack of store bought filo pasty (vegan)
Directions:
Take the pastry out and defrost it.
To make the chestnut cashew stuffing
Put 2 tbsp oil in a large frying pan or pot and put on a medium heat. Add the onions and saute for 10 minutes or until they are almost cooked, stirring regularly.
Add the grated carrots and celeriac and sweat for 5 more minutes, stirring regularly.
Crush 2/3 of the cashew nuts by putting in a food processor and pulse until finely chopped or by wrapping them in a tea towel and banging with a small pan/rolling pin until they get all mashed up and fine.
Remove pan/pot from the stove and add the fresh thyme, sage, cayenne, 2 tbsp tamari, 1 tsp salt, ½ tsp pepper and the PULSED nuts along with the remaining whole nuts. Taste the stuffing and season if it needs any more salt/pepper.
Add the couscous/quinoa to the stuffing and cook through until all is warm and well mixed.
To assemble the Wellington
Pre-heat the oven to 180 degrees.
Line a baking tray with baking parchment. Remove one sheet of pastry and lightly brush with oil on the top side, add another sheet and brush again, do similar until you have added 4 sheets.
Put the cashew chestnut filling into the centre of the pastry and form it into a cylinder shape. Bring the pasty around so that it covers the filling at all sides. You are looking to make a sealed wellington. Brush with oil to seal and so that it browns nicely.
Bake in the oven for 25-30 mins until the pastry starts to brown and the kitchen smells fab! Serve with gravy and cranberry sauce for a magic meal!
