Vegetarian Wellington from the kitchen of Gordon Ramsay

Serves

4

Prep Time

60 mins

Cooking Time

35 mins

Ingredients

For the Wellington mix

• 200g mushroom, diced
• 100g parsnips, chopped
• 1/2 egg beaten
• 20g hazelnut
• 30g panko breadcrumbs
• 5g tarragon
• 5g parsley
• 40g taleggio cheese
• 2 Savoy cabbage leaves
• 1 crêpe 
• 1 puff pastry sheet, approx. A4 sized
• Sea salt flakes & pepper, for seasoning
• 1 tsp vegetable oil, for frying

For the crêpe 

• 60g plain flour
• 1 egg
• 140ml milk

Method

To make the Wellington mix

• Dice mushrooms and cook in a pan at a medium heat with a pinch of sea salt flakes and a teaspoon of oil.
• Boil your parsnips for approx. 5 minutes, before mashing and mixing with the mushrooms.
• Next, add your crushed hazelnuts, tarragon, panko, taleggio cheese, egg and blitz all together in a food processor.
• Blanch the Savoy cabbage leaves for 30 seconds, then refresh the leaves in iced water.

To make the crêpe 

• To make the crêpe, whisk together the milk, flour & egg and season with salt & pepper.
• Cook the mix in a large non-stick pan over a medium heat, until golden on both sides.

To make the Wellington

• Spread your crêpe out flat and layer the Savoy leaves on top of the crepe.
• Then, spoon the wellington mix on top, and roll the crêpe and cabbage around so it covers the whole mix.
• Wrap in clingfilm and chill in the fridge for 20 mins.
• Egg wash the edges and inside of your pastry sheet and wrap around your wellington mix, folding the edges like a parcel. Chill again for another 20 minutes to hold its shape.
• Finally, egg wash and score the top of the pastry, and bake the whole Wellington at 220 degrees for 30-35 minutes, until pastry is golden brown.
• Rest for 15 minutes, carve and enjoy!

This recipe has been rated skill level 3
(1 simple to 5 being complex and challenging)