Roast Vegetable Wellington

Serves: 4
Takes: 1 & half hr

Ingredients:
500g puff pastry
50g gruyere cheese
1 lightly beaten egg
1 red, yellow & green pepper
1 red onion
1 small butternut squash
1 aubergine
5 cloves of garlic
2 fresh sprigs of rosemary
Olive oil

Method:
1. Chop all of the veg into chunks and put in a roasting tray, pop the cloves of garlic in whole. Pop in the sprigs of rosemary & drizzle over olive oil. Roast in 220C oven for 40 mins until the vegetables are tender and cooked through. Shake tin a few times during cooking. Once cooked, I would take the garlic out out of casing (cooked in this way garlic turns sweet so don’t worry about it overpowering dish).

2. Roll out the pastry on a lightly floured surface (or buy ready rolled pastry) places the filling mixture down one side of the pastry and fold the pastry over the filling to make Into a log shape. The pastry should fit tightly round the filling. Trim & crimp the side with a fork or your finger. Wrap in cling film until ready to cook. If you’d like to make a shape on the top of the log, keep the trimmings of pastry aside in cling film too until ready to cook.

3. When you are ready to cook, preheat oven to 200C (180C fan oven) brush the pastry with beaten egg. Use trimmings to make some decorations then wash with the beaten egg too. Once you are ready to pop in the oven finely grate the gruyere cheese over the top. Place on a baking tray lined with baking paper.

4. Bakes for 25-30 mins or until puffed up and golden. Serve in thick cut slices.

Tips:
1. Use whatever veg or herbs you want in this dish
2. There are other fillings like rice with veg & mushroom that you can also fill the puff pastry with
3. Prepare Wellington on baking paper then you don’t have to try to move it from surface onto baking paper on tray.