How To Make Beetroot, Stilton & Kale Wellingtons
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 medium beetroots, peeled and diced
- 1 small red onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of kale, stems removed and chopped
- 1 cup of Stilton cheese, crumbled
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
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Preheat the oven to 200°C (400°F). Place the diced beetroots on a baking sheet and drizzle with olive oil. Roast in the oven for 20 minutes or until tender.
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In a pan, heat some olive oil over medium heat. Add the red onion and garlic, and sauté until translucent. Add the chopped kale and cook until wilted. Season with salt and pepper.
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Roll out the puff pastry sheet on a floured surface. Cut it into 4 equal squares.
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Place a spoonful of the kale mixture on each square, leaving a border around the edges. Top with roasted beetroots and crumbled Stilton cheese.
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Brush the edges of the pastry with beaten egg and fold over to enclose the filling. Press the edges with a fork to seal.
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Transfer the wellingtons onto a baking sheet lined with parchment paper. Brush the tops with beaten egg.
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Bake in the preheated oven for 20 minutes or until the pastry is golden and crispy.
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Serve the Beetroot, Stilton & Kale Wellingtons warm. Enjoy!
Nutrition
- Calories : 350kcal
- Total Fat : 18g
- Saturated Fat : 8g
- Cholesterol : 57mg
- Sodium : 493mg
- Total Carbohydrates : 36g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 12g
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