Cornish Food Market

Christmas Veggie Wellington

Method

Serves 6

1. Preheat the oven to 200C/400F/Gas 6.
2. Cook the rice, turmeric and lemon zest in a pan according to packet instructions, until tender. Drain well.
3. Heat the butter in a frying pan over a medium heat, add the onion and mushroom and fry for 3-4 minutes, or until softened.
4. Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well combined. Season, to taste, with salt and freshly ground black pepper. 5. For the pastry, cut a 20cm x 30cm/8in x 12in rectangle from the puff
pastry.
6. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes.
7. Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown.
8. To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy

Ingredients

For the filling:

60g/2oz basmati rice
pinch turmeric
1 lemon, zest only
1 onion, finely chopped
600g/1lb 5oz chestnut mushrooms, sliced
50g/2oz butter, melted
1 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon
1 tbsp dried cranberries
2 free-range eggs, hard-boiled, chopped
salt and freshly ground black pepper

For the pastry:

250g/9oz ready-rolled puff pastry
1 free-range egg, beaten
1 tsp sesame seeds