Page 2 - Veggiefood Presentation

Beefless Wellington

Ingredients Method

300g mushrooms, roughly chopped. Quorn Meat Free Roast Beef, defrost and cook
for 35 minutes leave to cool for 5 minutes and
then carefully remove outer film and metal end
Sea salt and freshly ground black clips. Then leave to cool for a few more
pepper.
minutes.

Quorn Meat Free Roast Beef defrost Put the mushrooms into a food processor with
and cook some seasoning and pulse to a rough paste.
Scrape the paste into a pan and cook over a
high heat for about 10 minutes, tossing
Quorn Smoked Ham frequently to cook out the moisture from the
mushrooms. Spread out on a plate to cool.
1 ½ teaspoon English mustard.

500g ready-made puff pastry. Cover the quorn Meat Free Roast Beef all over
with the mustard.
Flour, to dust.

Roll out the puff pastry on a floured surface to
2 egg yolks, beaten. a large rectangle, the thickness of a £1 coin.
Place the Quorn smoked ham on the pastry,
then with a palette knife spread the mushroom
paste over the pastry and lay the quorn in the
centre. Brush the surrounding pastry with egg
yolk. Fold the ends over and wrap the pastry
around the quorn, cutting off any excess. Turn
over, so the seam is underneath, and place on a
baking sheet. Brush over all of the pastry with
egg and chill for about 15 minutes to let the
pastry rest.
Heat the oven to 180ºC/350ºF/gas 4

Lightly score the pastry at 1cm intervals and
glaze again with beaten egg yolk. Bake for 20
minutes or until golden serving with fresh
vegetables, yorkshire Pudding and roast
potatoes