Description
Ingredients
250g Eat Curious Dehydrated Mince
750ml cold water
100g cooked chestnuts, chopped
50g dried cranberries
200g mushrooms, finely diced
150g red onion, diced
150g parsnip
150g carrot
150g kale
20g garlic, minced
25g fresh thyme (or 5 g dried)
50g flat leaf parsley
500g puff pastry sheets (can substitute for gluten-free puff pastry)
30ml plant-based milk (for brushing)
30ml vegetable oil
Instructions
1. Rehydrate Eat Curious Dehydrated Mince: Soak 250 g mince in 750 ml cold water for 30 min.
2. Cook rehydrated mince: Sauté onion, garlic, mushrooms, thyme in oil. Add mince, cook until ≥75°C. Cool completely.
3.Roast vegetables: Coat root vegetables (red onion, parsnip, carrot) and kale in oil and roast with fresh thyme.
4. Prepare filling: Mix cooked mince, roasted vegetables and kale, crumbled chestnuts, dried fruit and chopped parsley to form filling.
5. Assemble Wellington: Roll pastry, spread filling, fold, seal edges, brush with plant milk.
6. Bake Wellington: Bake at 200°C for 30–35 min until golden. Cool slightly, slice.
7. Serve: Serve warm or chill to ≤5°C for grab & go.
Notes
Impact per serving: 0.4kg CO2 & 303l water
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 146kcal
- Sugar: 3.7g
- Fat: 6.9g
- Saturated Fat: 2.8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7.2g
