Vegetarian Wellington With A Pineapple Relish

This tasty vegetarian wellington served with a pineapple and chilli relish will appeal to vegetarian and meat eaters alike.

Our first challenge for Freshly Blogged was to come up with a vegetarian dish using 2 packets (500g each) of Findus Wok Thai vegetables. The challenge was aptly named Frozen Assets and I can tell you that these Findus vegetables are indeed a frozen asset and will be a standard stock item in my freezer from now on. The were tasty and crunchy and had I not known they were frozen I would have sworn they were freshly picked.

Pineapple And Chilli Relish

For many years I was a vegetarian and eating out was a challenge. Restaurants would serve up the vegetable side dishes with a baked potato and call it a meal, and my friends would just dish up the vegetables they had cooked to go with the protein, often cooking them together in one dish. I know that vegetarians like to be served a real meal when eating out and I wanted to come up with something that would look like a decent plate of food. I have a few vegetarian readers on my blog and I hope that my vegetarian wellington served with a pineapple and chilli relish ticks all the boxes for them. I know that if I ordered this in a restaurant I would be extremely satisfied with the meal. I also wanted to create a dish that could double as a vegetable side dish so that meat eaters will make this at home.

The Ingredients Week 1
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Vegetarian Wellington Served With A Pineapple And Chilli Relish

Recipe Category: Vegetarian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

For the crepes

  • 1 egg
  • 100 g flour
  • 1 pinch salt
  • 200 mls milk
  • 10 mls canola oil
  • 5 g butter

For the Wellingtons

  • 1 packet 2-minute noodles – mushroom flavour
  • 2 packets 500g each Wok Thai vegetables
  • 10 mls cook additions crushed garlic, ginger and dhania paste
  • Salt and freshly ground black pepper to season
  • 30 g butter
  • 1 x 500g roll phyllo pastry

For the relish

  • 1 pineapple, cored and chopped into small pieces
  • 1 orange, zest and juice
  • 2 Iranian chillies, sliced – optional
  • 5 mls salt
  • 15 mls cook additions crushed garlic, ginger and dhania paste

Method

For the crepes

  • Place the egg into a medium size bowl and beat lightly
  • Add the salt and mix in the flour
  • Gradually whisk in the milk
  • Whisk the oil into the mix and leave to stand for 2 hours

For the wellingtons

  • Place the noodles into a medium size bowl
  • Cover with 1 cup of boiling water
  • As soon as they have softened drain and place back into the bowl
  • Add the seasoning that came in the packet and leave to cool
  • Stir fry one packet of the Findus Wok Thai vegetables with 1 teaspoon of the cook additions crushed garlic, ginger and dhania paste until the vegetables are just warm
  • Place into a colander to cool
  • Stir fry the other packet of the Findus Wok Thai vegetables with 1 teaspoon of the cook additions crushed garlic, ginger and dhania paste until the vegetables are just warm
  • Add to the colander and leave to cool
  • Season to taste
  • Mix the cooled noodles into the vegetables

For the relish

  • Place all of the ingredients into a frying pan and bring to the boil
  • Leave to simmer until all the juice has evaporated – about 40 minutes
  • Serve separately to the wellington and omit the chillies if you are serving the dish to children

To finish the crepes

  • Heat the butter in a crepe pan (if you don’t have one, use a large frying pan)
  • Make as many thin crepes as you can and set them aside to cool
  • They can be frozen to use at a later stage if you don’t use them all up

To construct the wellingtons

  • Preheat the oven to 160° Celsius
  • Melt the butter in a dish
  • Place one sheet of phyllo pastry on your worktop and brush with the melted butter
  • Place a sheet of phyllo pastry on top and brush with butter
  • Place 2 crepes along the long bottom edge and place half of the vegetables along the bottom of the crepes
  • Wrap the crepes around the vegetables and then roll up the pastry
  • Seal the edges with butter and place onto a baking tray
  • Brush butter on the top
  • Repeat the process to make a second wellington
  • Bake for 20 minutes
  • Allow to cool slightly before cutting

Click on the links for conversions and notes.

Vegetarian Wellington

Disclosure: This challenge was sponsored by Findus for the Freshly Blogged Challenge. This post is in line with my blogging policy.

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