Vegetable Wellington (vg) Recipe
Seasonal Vegetable Stuffed Filo Dough, Pecans, Figs, Wilted Spring Greens, Whipped Potatoes, Ghost Pepper Cherry Sauce
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Ingredients
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Filling and Dough
Method
Preparation and Cooking
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add the seasonal mixed vegetables and sauté until tender, about 5-7 minutes. Stir in chopped pecans, dried figs, and wilted spring greens. Season with salt and pepper. Cook for another 2-3 minutes until greens are wilted. Remove from heat and let cool.
Assemble the Wellington
Preheat your oven to 375°F (190°C). Lay out one sheet of filo dough on a clean surface and brush lightly with olive oil. Layer another sheet on top and brush again. Repeat until you have 4 sheets layered. Spoon the vegetable filling in the center. Fold the filo dough over the filling, sealing the edges. Repeat with the remaining filo sheets and filling.
Bake the Wellington
Place the assembled Wellington on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until golden brown. Let it cool for a few minutes before slicing.
Prepare Ghost Pepper Cherry Sauce
In a small saucepan, combine cherry preserves and a pinch of ghost pepper (adjust to taste). Heat over low until warmed through. Stir and set aside.
Serve
Slice the Vegetable Wellington and serve warm with whipped potatoes and drizzle with ghost pepper cherry sauce.