Celeriac and cashew wellington

Ingredients – for one wellington (two people)

  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp oil
  • 100g carrots, grated
  • 100g celeriac or parsnip, grated
  • 100g cashew nuts
  • 1 tsp thyme
  • 1.5 tbsp soy sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp chilli powder
  • 100g cooked quinoa

Pastry

  • 200 g plain flour, plus extra for dusting
  • 100 g salted butter, (cold)
  • 50ml water

Method

  • Either buy puff pastry or make short crust as above – I made short crust the day before.  Make sure you get it out of the fridge an hour before you need to use it.
  • Cook the quinoa and leave to cool.
  • Pre-heat oven to 180 degrees and line a baking tray with non stick baking paper
  • Chop the onion and garlic and grate the carrots and celeriac or parsnip – don’t worry about peeling the carrots and celeriac or parsnip…extra goodness goes down well.
  • Toast the cashew nuts in a dry pan on high heat for approximately 5 minutes, moving them around so they don’t burn.  Then remove from the heat and set aside.
  • Heat the oil in a large pan and saute the onion and garlic until soft.  Add the Celeriac (or parsnip and Carrot along with the salt and pepper, chilli, soy sauce and thyme and let it sweat for 10 minutes. 
  • Crush ½ the cashews so they are more finely chopped (don’t blitz them!)
  • Add the cashews and quinoa to the vegetables and mix together thoroughly so that everything is well distributed.  Taste and add seasoning if necessary.
  • Roll out just under half the pastry and lay it out onto the baking paper.  Put the mixture on top in a mound, using your hands to mould – leaving a space of roughly 2cm around all the edges.
  • Roll out the second part of pastry to be slightly bigger than the first.  Using milk baste round the edges of the bottom piece of pastry, then lay the second piece over the mixture to encase it.
  • Press down firmly around the edges to ensure that the parcel is sealed. Trim off any pastry that you don’t want to cook and baste the top of the parcel with milk.
  • Cook for 30 minutes, turning half way through if you are in the motorhome.

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