Beetroot Wellington

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• 

  Step 1

  Chop the onions and garlic then fry with a little butter until golden.

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  Step 2

  Chop the mushrooms, add to the onions and fry until soft. Sprinkle with dried rosemary and season with salt and pepper.

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  Step 3

  Drizzle with balsamic vinegar and leave to simmer.

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  Step 4

  Once the balsamic vinegar has soaked into the vegetables, remove from the heat.

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  Step 5

  Stir in the cornflour.

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  Step 6

  Stir in the panko crumbs.

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  Step 7

  Meanwhile, line a baking sheet with baking paper and roll out the puff pastry. Lay the pastry across the baking sheet. Cut the beetroots in half and line along one half of the pastry.

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  Step 8

  Top with the vegetables.

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  Step 9

  Fold the other half of pastry over and seal around the edges.

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  Step 10

  Beat an egg and then use brush the top of the pastry.

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  Step 11

  Use a sharp knife to cut a hatch pattern across the top of your pastry.

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  Step 12

  Sprinkle with a little black pepper.

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  Step 13

  Bake for an hour at 200'C until golden.

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  Step 14

  Cut into slices and serve.

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Kitty · Okotoks, Alberta, CA · 18 projects 22nd March 2017

mmm looks delish!

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