Squash and Mushroom Wellingtons with Kale Pesto

Prep Time

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Cook Time

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Portion(s)

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ingredients

500g 500g g block of Country Range puff pasty

1 1 butternut squash peeled and cut into small chunks

44 tsp Country Range garlic puree

66 tbsp Country Range olive oil

11 tbsp Country Range dried thyme

11 tbsp Country Range dried sage

600600 g chestnut mushrooms chopped

5050 g Country Range walnut halves

180180 g vacuum packed chestnuts, roughly chopped

11 tbsp Country Range lemon juice

100100 g kale

Country Range Salt and pepper

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  • 1Heat the oven to 200C/gas 6.
  • 2Cut the squash into small chunks and toss in a large roasting tin with a drizzle of olive oil and a pinch of salt and ground black pepper. Roast for 25-30 minutes until tender and lightly charred. Set aside to cool.
  • 3Toss the mushrooms in a separate roasting tin and roast alongside the squash for 15 mins. Remove from the oven and stir in 90g of the chestnuts, thyme, sage and 2 tsp of garlic. Roast for a further 5 mins then set aside to cool. Once cooled add both the vegetable mixes together and keep to one side.
  • 4Bring a large pan of salted water to the boil, tip in the kale and cook for 1 min until wilted. Drain and then run under cold water until cool. Squeeze all the water from the kale, then put it in a food processor along with 2 tsp of garlic puree, 90g of the chestnuts, the lemon juice, 4 tbsp olive oil and some seasoning. Blitz to a thick pesto and check seasoning (add more lemon juice if required).
  • 5Meanwhile, roll out one third of the pastry block on a lightly floured surface to a rectangle, roughly 16cm x 25 cm. Put on a baking sheet lined with non-stick baking paper, then lightly score a 2cm border around the edge. Score the pastry in a criss-cross pattern within the border, chill for 30 mins then bake for 12-15 mins until golden and puffed.
  • 6Roll out the remaining pastry on a lightly floured surface to a 24cm by 35cm rectangle (this is the top). Spoon the kale pesto onto the centre of the baked pastry base followed by the vegetable filling and shape into a thick cylinder within the 2cm border. Brush the edges of the pastry base with a little oil, then drape the uncooked pastry rectangle over the top of the filling, tucking in the edges underneath. Brush with oil then chill for 30 mins.
  • 7Brush a little oil over the pastry. Sprinkle with sea salt flakes and ground pepper (You could also add poppy seeds here if you wish). Bake for 30-40 mins until golden and puffed and the filling is hot.