Vegetable Wellington Recipe
Seasonal Vegetable Stuffed Filo Dough, Pecans, Figs, Swiss Chard, Sweet Potatoes, Jalapeño Cherry Sauce
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Ingredients
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Filling Ingredients
Method
Preparation and Assembly
- 1
Prepare the Sweet Potatoes
Peel and cube the sweet potatoes. Boil them in salted water until tender, about 15 minutes. Drain and mash, then set aside to cool.
- 2
Sauté the Swiss Chard
In a pan, heat a tablespoon of olive oil over medium heat. Add the Swiss chard and sauté until wilted, about 5 minutes. Season with salt and pepper.
- 3
Prepare the Filling
In a large bowl, combine the mashed sweet potatoes, sautéed Swiss chard, chopped pecans, chopped figs, and diced jalapeño. Mix well and adjust seasoning as needed.
- 4
Assemble the Wellington
Preheat the oven to 400°F (200°C). Lay out filo dough sheets on a clean surface, brushing each layer with olive oil. Place the vegetable filling in the center and fold the dough over to seal it, creating a parcel.
- 5
Bake the Wellington
Transfer the Wellington to a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the pastry is golden brown and crispy.
- 6
Prepare the Jalapeño Cherry Sauce
While the Wellington is baking, combine 1 cup of cherries, 1 chopped jalapeño, and 1 tablespoon of sugar in a saucepan over medium heat. Cook until the cherries break down and the sauce thickens, about 10 minutes.
- 7
Serve
Slice the Vegetable Wellington and serve it warm with the jalapeño cherry sauce drizzled on top.