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Sweet potato and onion Wellington
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Prep Time:
70 minutes
Cook Time:
75 minutes
Total Time:
145 minutes
Elegant vegetarian dish: sweet potato and onion in flaky puff pastry.
Ingredients:
  • 2 x 600g orange sweet potatoes, peeled, cut lengthways into thirds
  • 3 red onions, halved, cut into thin wedges
  • 54.00 gm maple syrup
  • 56.88 gm extra virgin olive oil
  • 115.00 gm walnuts, roughly chopped
  • 250g Swiss brown mushrooms, thickly sliced
  • 250g button mushrooms, thickly sliced
  • 4 sheets frozen puff pastry, partially thawed
  • 150g goat's cheese
  • 40.00 ml fresh chives, chopped
  • 20.00 gm almond meal
  • 125.00 ml fresh flat-leaf parsley leaves, finely chopped
  • 20.00 ml fresh tarragon, finely chopped
  • 1 green onion, finely chopped
  • 1 tsp lemon rind, finely grated
  • 40.00 ml white wine vinegar
  • 113.75 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line 2 large baking trays with baking paper.
  • Spread out potato and onion slices evenly on a baking tray. Drizzle with maple syrup and 1 tablespoon of oil, then season with salt and pepper. Place walnuts on a separate tray. Roast the potatoes for 30 minutes until tender, adding the walnuts in the last 10 minutes. Allow both trays to cool completely. In a frying pan over medium-high heat, melt butter and the remaining oil. Add mushrooms and cook for 10 minutes until tender and liquid has evaporated. Stir in garlic and cook for an additional minute until fragrant. Transfer mixture to a colander over a bowl and let cool.
  • Lay down 2 pastry sheets on a sheet of baking paper, slightly overlapping each other. Cut the last pastry sheet in half. Arrange the pastry pieces, slightly overlapping, along one long side. Seal the edges by pressing them together.
  • In a bowl, mix goat's cheese and chives, then season with salt and pepper. Spread cheese mixture over the pastry leaving a 5cm border. Sprinkle with almond meal and walnuts. Add mushroom mixture and onion on top. Place potato rows in the center. Fold pastry edges over the filling, trimming excess. Seal the edges and flip onto a baking paper. Brush with egg. Use oak leaf cookie cutters to make decorations from the remaining pastry. Add to the Wellington and brush with egg. Season with salt and pepper. Chill for 15 minutes before baking.
  • Preheat the oven to 220C/200C fan-forced. Heat a baking tray in the oven. Place Wellington on baking paper on the hot tray. Bake for 30 to 35 minutes until golden and puffed. Let it sit for 10 minutes before serving.
  • Prepare a flavorful Tarragon and parsley salsa verde by mixing herbs, onion, rind, and vinegar in a small bowl. Slowly incorporate oil until well blended. Finally, season with salt and pepper to enhance the flavors.
  • Slice the Wellington generously and accompany it with a flavorful Tarragon and parsley salsa verde.

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