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
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.
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.
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.
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.
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.
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.
Serve
Slice the Vegetable Wellington and serve it warm with the jalapeño cherry sauce drizzled on top.