Are you stuck for ideas for what to cook for Christmas dinner? Are you a vegetarian or just simply tired of all the usual turkey, ham or goose dinners but still longing for something with a bit of the traditional Christmas feel?
Then, this delicious Quorn Wellington, from the Hard Target Cookbook, will make the perfect Christmas main-course. This festive dish, is simple to make and can be easily adapted to a gluten-free recipe.
Prep Time: 20 mins
Cooking Time: 60 mins
Serves: 4 People
- 1 Quorn Roast (defrosted)
- 500g ready-to-roll puff pastry
- 1 egg beaten with a splash of milk
- 1/2lb vegetarian stuffing (or use homemade)
For Homemade Vegetarian Stuffing
- 1 clove of garlic (peeled & chopped)
- fresh herbs (sage, parsley & thyme)
- 2 onions (finely chopped)
- 150g dried cranberries
- 100g breadcrumbs
- 150g unsweetened chestnut purée (optional)
1. Pre-heat the over to 180C.
2. Prepare the vegetarian stuffing: Heat a non-stick pan and gently sautée onions and garlic in a little butter or coconut oil. Stir in the chopped fresh herbs (sage, rosemary, thyme) and chopped cranberries. Mix in the breadcrumbs and season with a little salt & pepper and an egg and mix to make a wet stuffing texture (set aside a little to brush onto pastry). If using chestnut purée, stir into mix at this stage.
3. Roll out the pastry until it is big enough to easily the Quorn Roast.
4. Take the Quorn roast and carve a small slice off the base to allow it to sit without rocking. Then slice the whole thing lengthways down the middle.
5. Sit the bottom piece of the Quorn roast in the top centre part of the pastry and top it with a thick layer of stuffing. Place the top piece of Quorn on top of the stuffing and bring the pastry up to cover the whole thing. Seal the edges with the egg and milk mixture and brush over to glaze the pastry.
6. Place in the oven and bake for about an hour. Cut into slices and serve with potatoes and fresh vegetables.