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Restaurants›Maxwell's Steak & Seafood›Grilled Vegetable Wellington Recipe

Grilled Vegetable Wellington Recipe

Inspired by Maxwell's Steak & Seafood

Time2h

Serves4

crisp puff pastry stuffed with red onion, carrots, broccolini, red bell pepper, zucchini. served with mushroom gravy, confit fingerling potatoes, broccolini, autumn chutney

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Ingredients

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Puff Pastry

2 sheets Puff pastry sheets

1 tbs Flour

Vegetable Filling

1 medium Red onion

2 medium Carrots

1 bunch Broccolini

1 large Red bell pepper

1 medium Zucchini

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Mushroom Gravy

7.05 oz (200 g) Mushrooms

1 cup Vegetable broth

2 tbs Aged soy sauce

1 tbs Cornstarch

2 tbs Water

2 cloves Garlic

1 tsp Onion powder

to taste Celtic sea salt

to taste black pepper

Confit Fingerling Potatoes

1 1/8 lb (500 g) Fingerling potatoes

1 cup olive oil

2 tbs Fresh rosemary

4 cloves Garlic

to taste Celtic sea salt

Autumn Chutney

1 medium Apple

3 1/2 oz (100 g) Cranberries

1 tbs Brown sugar

1 tsp Cinnamon

1 tsp Nutmeg

2 tbs Apple cider vinegar

Method

Prepare the Vegetables

Roast the Vegetables

Preheat the oven to 400°F (200°C). Chop the red onion, carrots, broccolini, red bell pepper, and zucchini into bite-sized pieces. Toss them with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender.

Make the Mushroom Gravy

Prepare the Gravy

In a skillet, sauté chopped mushrooms and minced garlic until golden brown. Add vegetable broth, soy sauce, onion powder, salt, and pepper. Mix the cornstarch with water to make a slurry, then stir it into the gravy to thicken. Simmer for 5-10 minutes.

Prepare Confit Potatoes

Make Confit Potatoes

In a saucepan, add fingerling potatoes, olive oil, garlic, and rosemary. Simmer over low heat for 45-60 minutes until tender. Season with salt.

Make Autumn Chutney

Prepare the Chutney

In a pot, combine diced apple, cranberries, brown sugar, cinnamon, nutmeg, and apple cider vinegar. Cook over medium heat until the cranberries burst and the mixture thickens, about 15-20 minutes.

Assemble the Wellington

Assemble and Bake

Roll out puff pastry on a floured surface. Place the roasted vegetables in the center, fold the pastry over, and seal the edges. Brush the top with olive oil. Bake at 400°F (200°C) for 25-30 minutes until golden brown.