"Vegetarian Wellington"
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Vegetarian Wellington Served With A Pineapple And Chilli Relish

Ingredients

For the crepes

  • 1 egg
  • 100 g flour
  • Pinch of 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 roll 500g 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

Instructions

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