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What The Cluck Christmas Wellington
A deliciously indulgent dish which makes the perfect centrepiece on the table - definitely not one reserved for vegans only, meat lovers rejoice - this is for you too!
- 75 Minutes
- 10 Servings
Ingredients
- 2 packs The Vegetarian Butcher what the cluck chicken chunks
- 350 gram puff pastry vegan
- 2 medium onion finely chopped
- 3 whole cloves garlic finely chopped
- 2 fresh rosemary sprig chopped
- 2 tsps rapeseed oil
- 700 gram chestnut mushrooms
- 50 gram sliced curly kale
- 1 vegetable stock cube
- 50 gram dried cranberries finely diced
- fresh orange zest
- 100 gram flour
- 300 gram tinned chickpeas
- 1 tsp Colman's English Mustard
- 1 tsp agave syrup
- salt and pepper
- 1 tsp tarragon chopped
Preparation
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For crepes- To make batter- mix gram flour & half the water from the tinned chickpeas with tarragon, salt & pepper.
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To cook- ladle enough crepe mixture into oiled frying pan to cover the base and cook till golden, flipping to cook the other side. Repeat till you have no batter left.
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For filling- In a large pan- Fry onions, garlic and rosemary with a tbsp of rapeseed oil till soft. Blitz mushrooms in food processor to dice and add to pan with a vegetable stock cube. Cook out for 5 minutes till the stock cube is incorporated and the mixture has a deep rich colour. In food processer blend the 300g of drained chickpeas and fold into the mushroom mixture. Fold through 'What the Cluck Chicken Chunks', cranberries, orange zest and kale.
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To assemble - Roll out puff pastry into a large rectangle and cover with a layer of the crepes. Place the filling in large sausage shape down the centre of the pastry and crepes. Fold over the edges of pastry and crepes to form the classic wellington.
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Place on cooking tray lined with baking parchment. Brush pastry with wash consisting of some chickpea water 1 tsp English mustard and 1tsp agave syrup. Lightly score pastry with small knife. Leave to chill for 30 minutes.
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To Cook- Bake in fan assisted oven at 170c for 45 minutes till pastry is golden and filling is piping hot. Remove and rest for 5 minutes before carving into portions. Great as part of a feast this time of year.
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A few of the classic home comforts, reimagined. after all that’s what great cooking is all about, right? Putting your own spin on traditional favourites like a hearty spaghetti Bolognese. With our succulent vegetarian meat range, you’ll be willingly biting off more than you can chew. Go on, give these beauties a bash.
