Sweet potato, chestnut and Stilton Wellington

Sweet potato, chestnut and Stilton Wellington recipe

4 ratings

This special sweet potato, chestnut and Stilton Wellington dish is a delicious vegetarian main that combines nutty, sweet and cheesy flavours. This flaked pastry wrapped recipe is perfect for entertaining your veggie guests on Christmas day. See method

  • Serves 6
  • 1 hr 10 mins, plus resting
  • 539 calories / serving
  • Freezable

Ingredients

  • 500g sweet potatoes, diced
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp fresh thyme leaves
  • 100g cooked chestnuts, halved
  • 1 x 500g pack puff pastry
  • 100g Stilton
  • 1 egg, beaten

Each serving contains

  • Energy

    2255kj
    539kcal
    27%
  • Fat

    31g 44%
  • Saturates

    15g 73%
  • Sugars

    8g 9%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 57g Protein 11.8g Fibre 5.7g

Method

  1. Put the sweet potatoes in a large pan of water. Bring to the boil, blanch for 2 minutes, then drain. Leave to cool. Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic, chilli and thyme, and cook for 2-3 minutes more.
  2. Remove from the heat and season the mixture. Stir in the chestnuts and set aside to cool completely. Combine in a bowl with the blanched potatoes. Roll out the pastry on a lightly floured surface to around 35cm x 45cm (14in x 18in). Transfer to a floured piece of nonstick baking paper and spoon the potato mixture, lengthways, down the middle. Crumble over the Stilton. Brush the exposed pastry edges with the beaten egg. Fold up the sides to meet in the middle, pinching to seal (and trimming if needed).
  3. Crimp each end of the Wellington (like a Cornish pastie) and tuck them under to completely seal the filling. Re-roll any leftover bits of pastry and cut into shapes, such as leaves, to decorate the top of the Wellington. Once you're happy with the topping decoration, brush the Wellington all over with a little more egg. Carefully lift the Wellington, using the paper to help you, onto a large baking sheet, and then chill for at least 30 minutes, to firm up.
  4. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Put another baking sheet in the oven to heat up. 10 Transfer the Wellington to the hot baking sheet (on the nonstick paper) and bake for 30–40 minutes, until puffed and golden. Remove from the oven and leave to stand for 5-10 minutes before serving.

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