Beetroot Wellington

A whole roasted beetroot wrapped in puff pastry with a herby mushroom layer, served with mash and rich onion gravy.

SHOPPING LIST

• beetroot500g
• puff pastry320g
• chestnut mushrooms250g
• onion2
• dried thyme1 tsp
• vegetable oil2 tbsp
• potatoes800g
• butter40g
• milk50ml
• plain flour1 tbsp
• vegetable stock cube1
• salt1 pinch
• pepper1 pinch

METHOD

1. 1Heat the oven to 200C, wrap the beetroot in foil and roast for 40 minutes until tender, then cool and rub off the skins.
2. 2Fry one sliced onion and the chopped mushrooms in half the oil for 8 minutes until soft, then stir in the thyme.
3. 3Roll out the pastry, spread the mushroom mix in the middle, sit the beetroot on top and wrap the pastry around, sealing the edges.
4. 4Bake the wellington for 30 minutes until golden.
5. 5Boil the peeled potatoes for 15 minutes until soft, then mash with butter and milk and season.
6. 6Fry the remaining sliced onion in the rest of the oil for 8 minutes, stir in the flour, then add 300ml water and the stock cube and simmer for 5 minutes.
7. 7Slice the wellington and serve with mash and onion gravy.

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