Beetroot Wellington

Tidy Kitchen’s Beetroot Wellington

Developed by The Tidy Kitchen Co in collaboration with Welsh food blogger HungryCityHippy.

Serves 6
Approx prep time: 1 hr (including chilling time)
Cooking time: 35 – 40 minutes
Suitable for vegans

Ingredients:

1 pack of Jus Rol puff pastry
1 tbsp vegetable oil
3 leeks, finely chopped
2 garlic cloves, crushed
2 x shallots finely chopped
4 x pre-cooked beetroot, kept whole
250g chestnut mushrooms, finely chopped
100g barley, cooked
1 tbsp dried oregano
1 tsp dried thyme
1 tsp of salt
Freshly ground black pepper

Method:

Pre-heat oven to 190°C (fan assisted) / 200°C (non-fan).

Cook barley as per packet instructions and allow to cool

Sweat leeks and shallots in olive oil until softened for approximately 10 minutes on low heat

Add finely chopped mushrooms and cook until any moisture has evaporated – about 6 minutes

Add chopped garlic and fry for 2 minutes, taking care not to burn

Add herbs and stir to combine

Add to cooked and cooled barley and mix

Sprinkle flour on the table and roll out pastry until it measures a 30cm x 40cm rectangle

Add the pearl barley, mushroom and leek mix to the centre of the pastry and press the whole beetroot on top.

Wrap the pastry over the top and press together with a fork to seal, trim off any excess

Brush with almond milk

Place on baking sheet lined with greaseproof paper and cook in the preheated oven for 30 minutes until golden brown and firm all over

Remove from oven and leave to cool slightly before slicing

Serving suggestion: serve with roasted potatoes, steamed veg and onion gravy