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Butternut pumpkin wellington

Ingredients

Pumpkin

  • ½ butternut pumpkin
  • 1tbls olive oil
  • 2tbls Dijon Mustard
  • 1 packet store bought puff pastry

Mushroom Mix

  • 500gms swiss brown or button mushrooms
  • ½ brown onion
  • 1 clove garlic
  • 100gm Cashews
  • 1tbls olive oil
  • Salt and pepper to taste
  • Parsnip Cream

Stuffing

  • 100gms cracket Bulgar wheat or couscous
  • 20gm Hemp seeds
  • 10gm Nutritional yeast flakes
  • 15gms Raisins or currents
  • Salt and pepper to taste
  • Pre-heat oven to 180 degrees

Feeds up to 6 with side

Pre-heat the over at 180 degrees fan forced


Step 1

Scoop the seeds out of the cavity of the pumpkin. Rub the olive oil over the pumpkin and place cut side up in the oven. Roast for 20 minutes on until the top has some blistering and colour and the skin is loose around the flesh. Remove from the oven. While still hot, using a brush, pain the mustard all over the pumpkin and set aside to cool.

Step 2

While the Pumpkin is cooking in the over. Prep the duxelle by adding everything into a food processor and pulse until it looks like big bread crumbs. Place the ingredients in a pan with the oil and cook slowly until all the moisture is cooked out. Place the mixture on a plate and let cool.

Step 3

Place all the stuffing ingredients in a bowl and mix around. Pour over boiling water or stock until it is about 1cm above the dry mixture. Place a lid on and let sit for 10 minutes.

Step 4

Once everything has cooled down. Spoon the stuffing in the cavity of the pumpkin and press down. Place the pastry on the bench and spread the mushroom mixture evenly across. (it is important here to make sure the pastry wraps around the pumpkin fully and there is little to no overlap.

Step 5

Place the pumpkin in the middle of the pastry cut side up and gently roll the pastry over the top, turn the pastry 180 degrees and fold over the top again so both ends meet in the middle. Squeeze the edges together, and then roll it over onto a baking tray so the cut side is down. Cook for 35 to 45 minutes or until golden brown and flaky.

Step 6

Set aside to cool for 15 minutes on a carving board and then carve at the table.

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