Vegetarian Wellington Served With A Pineapple And Chilli Relish Recipe

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.

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.

Vegetarian Wellington Served With A Pineapple And Chilli Relish

Ingredients:

For the crepes

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

2.2

http://tandysinclair.com/vegetarian-wellington-served-with-a-pineapple-and-chilli-relish-recipe/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

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

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About Tandy

I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.