How To Make Christmas Dinner Wellington
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Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 celery stalk, finely chopped
- 8 oz mushrooms, roughly chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary leaves, minced
- 1 cup spinach, chopped
- salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 4 slices of prosciutto
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 400°F (200°C).
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Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrot, and celery, and sauté until the vegetables soften.
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Add the mushrooms, thyme, and rosemary to the pan. Cook for another 5 minutes, until the mushrooms release their moisture.
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Stir in the spinach and cook until wilted. Season with salt and pepper.
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Roll out the puff pastry sheet on a floured surface. Place the prosciutto slices in the center, slightly overlapping.
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Spread the vegetable mixture over the prosciutto, leaving a border around the edges.
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Fold the pastry over the filling, pressing the edges to seal. Flip the Wellington onto a baking sheet, seam side down.
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Brush the pastry with the beaten egg for a golden finish.
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Bake in the preheated oven for 30-40 minutes, or until the pastry is puffed and golden.
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Allow the Wellington to cool for a few minutes before slicing and serving.
Nutrition
- Calories : 370kcal
- Total Fat : 20g
- Saturated Fat : 4g
- Cholesterol : 46mg
- Sodium : 400mg
- Total Carbohydrates : 37g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 11g
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