You’re about to embark on a culinary journey with beetroot & squash wellingtons with kale pesto. This recipe isn’t just a meal; it’s an adventure in flavors!
You’ll be the master chef, preparing the filling, crafting the pastry, and creating a kale pesto that’s simply delicious. So, let’s get started.
By the end of this, you’re not just making dinner, you’re creating a masterpiece!
The Key Ingredients for Beetroot & Squash Wellingtons
You’ll need several key ingredients for your beetroot & squash wellingtons, including fresh beetroots, butternut squash, puff pastry, and a variety of herbs and spices. Don’t skimp on quality – it’s crucial to select the freshest produce for the best flavours.
For a delightful twist, you might want to add feta cheese and walnuts for some added crunch and tang.
When it comes to herbs, you’re not limited to just one. Experiment with thyme, rosemary, or sage to enhance the natural sweetness of the beets and squash. Season generously with salt, pepper, and a dash of olive oil to bring out the full flavours.
Lastly, ensure you’ve got good quality puff pastry. It’s the golden, flaky crust that wraps up this delicious parcel.
Preparing the Beetroot & Squash Filling
In this step, you’re going to focus on making the filling for our delicious pastry.
Start by preheating your oven to 200°C.
Take your beetroot and squash and cut them into bite-sized chunks. Ensure you’ve removed any seeds from the squash.
Now, toss them in a roasting tin with some olive oil, salt, and pepper.
While that’s roasting in the oven for about 30 minutes, you can chop your onions and garlic.
Sauté them in a pan until they’re soft and translucent.
When your beetroot and squash are done, let them cool a bit before combining with your onion and garlic.
Add a little thyme and you’ve completed your filling. It’s that simple!
Now, you’re ready to move on to the pastry.
Crafting the Perfect Pastry for Your Wellingtons
Next up, you’re going to tackle the pastry, the buttery casing that will hold our roasted filling. This isn’t as daunting as you might think. You’ll begin with cold butter, flour, a little salt, and ice water
r. You’ll cut the butter into the flour until you’ve a coarse mixture. It’s crucial not to overwork it; you want to see those butter streaks.
Now, you’ll gradually add ice water, stirring until the dough just comes together. Once it’s reached this stage, you’re going to wrap it up and let it chill. This will ensure a flaky, delicious pastry.
After it’s chilled, you’ll roll it out, ready to encase your filling. It’s a simple process, but it’s one that requires care. You’re going to create something truly special.
Creating the Delicious Kale Pesto
With the pastry chilling, it’s time to focus on creating a flavorful green sauce that’ll really make your dish pop. You’re going to whip up a delicious kale pesto, a twist on the traditional basil-based sauce, that’s as easy as it’s tasty.
First, you’ll want to grab a handful of fresh kale, removing the thick stems. Don’t worry about exact measurements, it’s all about the taste. Now, throw it in your food processor along with a clove of garlic, a sprinkle of salt, and a drizzle of olive oil. Pulse until you’ve got a nice, chunky texture.
Add a handful of toasted walnuts for a bit of crunch, and a generous grating of parmesan for that cheesy finish. There you’ve it, your very own homemade kale pesto.
Serving Suggestions for Your Beetroot & Squash Wellingtons
You’re now ready to plate up your culinary masterpiece, and presentation is key to making your dish truly unforgettable. Don’t just place the Wellingtons on a bare plate. Arrange them atop a bed of fresh, lightly dressed greens. This doesn’t just provide a vibrant color contrast, it also cuts through the richness of the Wellingtons.
Next, drizzle some of your homemade kale pesto around the plate. The bright green color and fresh, herbaceous flavor add a visual and gustatory punch. Remember, you’re not just making a meal, you’re creating an experience.
BEETROOT AND SQUASH WELLINGTONS WITH KALE PESTO
- 1 red onion cut into 8 wedges
- 250 g raw beetroot peeled and cut into small chunks
- ½ butternut squash peeled and cut into small chunks
- 4 fat garlic cloves unpeeled
- 6 tbsp olive oil
- 1 tbsp picked thyme leaves plus extra for sprinkling
- 1 tbsp sumac plus extra for sprinkling
- 250 g pouch ready-to-eat puy lentils
- 180 g pack whole cooked chestnuts roughly chopped
- 100 g kale
- ½ lemon juiced
- 2 x 320g packs ready-rolled puff pastry suitable for vegans we used Jus-Rol
- 2 tbsp almond milk
- Heat oven to 190C/170C fan/ gas 5. Toss the onion, beetroot, squash and garlic in a roasting tin with 2 tbsp olive oil, the thyme leaves, sumac and some seasoning. Roast for 45 mins until the vegetables are tender but still retain their shape, then stir in the lentils and half the chestnuts. Squeeze the garlic cloves from their skins, reserve half and squash the other two into the lentil mixture. Leave to cool completely.
- Bring a large pan of salted water to the boil, tip in the kale, cook for 1 min until wilted, then drain and run under cold water until cool. Squeeze all the water from the kale, then put it in the small bowl of a food processor along with the reserved garlic cloves, chestnuts, the lemon juice, olive oil and some seasoning. Blitz to a thick pesto, and season to taste.
- On a lightly floured surface, unravel the sheets of puff pastry. Cut each sheet into three widthways so that you have six strips in total then divide the kale pesto between these, followed by the roasted veg and lentils, heaping the mixture on top of the pesto and leaving one side free of filling so that it is easier to roll. Brush all the borders with half the milk, fold over the ends, then carefully roll the pastry lengthways to completely encase the filling into a roll. Place your six individual Wellingtons on a baking tray lined with baking parchment and chill for at least 1 hr, or cover with cling film and leave overnight. If freezing, cover and freeze on a lined baking tray for up to 3 months.
- To bake from chilled, heat oven to 190 C/170 C fan/gas 3 and line a baking tray with parchment.
- Brush the top of each Wellington with the remaining milk and sprinkle with a little sumac, then bake for 30 mins from chilled or 45 mins from frozen until crisp and golden. Scatter over extra thyme and some flaky sea salt and serve.
What Are the Nutritional Benefits of the Beetroot & Squash Wellingtons With Kale Pesto?
You’re getting a good dose of vitamins A, C, and K, along with fiber and potassium. They’re great for boosting your immune system, supporting good eye health, and aiding in digestion.
How Can I Store Leftover Beetroot & Squash Wellingtons, and How Long Will They Keep?
You can store leftovers in an airtight container in the fridge. They’ll keep for about 3 days. Reheat them in the oven to maintain crispiness. Don’t keep them for too long to avoid spoilage.
Are There Any Suitable Substitutes for the Key Ingredients in Beetroot & Squash Wellingtons for Those With Dietary Restrictions?
Yes, you can make substitutions. For those avoiding gluten, use a gluten-free puff pastry. If you’re vegan, replace the butter with a plant-based alternative. Always adjust to fit your dietary needs.
Can I Prepare the Beetroot & Squash Wellingtons in Advance and Freeze Them for Later Use?
Absolutely, you can prepare your meal in advance and freeze it. Just ensure it’s fully cooled before freezing. When you’re ready to eat, bake it until it’s hot all the way through. Enjoy your meal!
What Wine or Drink Pairs Well With Beetroot & Squash Wellingtons With Kale Pesto?
You’re wondering about a good drink pairing. A crisp white wine, like a Sauvignon Blanc, would complement the flavors nicely. Alternatively, a light beer or a cool, refreshing cucumber mint mocktail would also work well.
And there you’ve it! You’ve just prepared a delectable Beetroot & Squash Wellington with Kale Pesto.
It’s a delightful fusion of sweet and savory, not to mention nutritious. Plus, the flaky pastry and tangy pesto are sure to impress.
Whether you’re serving it at a dinner party or simply enjoying it for a weeknight treat, it’s sure to be a hit.
The best part? It’s easier to prepare than you’d think!