1/2 Photos of Vegetables Wellington
1 hr 15 mins
Kitchen Kozy's Note:
Vegetarian Times Chef's Challenge 2008 -- Best Entree -- This is delicious, but the recipe makes waaaay too much filling. They tell you to make 8 rectangles and put 2 Tbsp of filling in each one, which means you only need 16 Tbsp = 1 cup of filling. Clearly just a pound of asparagus alone makes more than 1 cup. So... either reduce the filling or plan on having extra for a side dish another night! Other veggies that are yummy in the filling are zucchini, yellow summer squash and sun dried tomatoes (in oil, drained). I also found it more convenient to make 6 larger rectangles than 8, which would have been awkwardly shaped, in my opinion. And we skipped the tomato sauce as well.
My Private Note
Units: US | Metric
- 1 tablespoon olive oil, divided
- 1 teaspoon olive oil, divided
- 1 lb asparagus, cut into 1 1/2-inch pieces
- 2 medium red bell peppers, cut into thin strips
- 1 medium onion, thinly sliced
- 1 (5 ounce) package baby spinach leaves
- 10 ounces log goat cheese
- 1 (4 ounce) package prepared pesto sauce
- 1 large egg
- 1 (17 1/3 ounce) package frozen puff pastry, thawed
- 1 (16 ounce) jar prepared tomato sauce
- 1preheat oven to 425°F.
- 2coat baking sheet with cooking spray.
- 3heat 1 tbsp oil over medium heat. Saute asparagus, bell peppers, and onion 5-10 minutes, until they begin to soften.
- 4Add spinach, remove from heat and stir until the spinach wilts. Cool.
- 5Combine goat cheese and pesto in a small bowl.
- 6beat egg with 2 tsp water in another small bowl.
- 7Lay 1 sheet of puff pastry onto floured work surface. Cut into 8 rectangles. brush edges of each rectangle with egg. Place 2 Tsp of vegetables into center of each rectangle, and top with pesto-cheese mixture.
- 8Cut 2nd puff pastry sheet into 8 rectangles and stretch to cover each vegetable- and cheese-covered rectangle. Seal tightly with fork or fingers.
- 9Place on prepared baking sheet and brush tops with beaten egg. Chill 10 minutes.
- 10Bake 25 minutes, until pastry is golden brown. Meanwhile heat tomato sauce in saucepan.
- 11To serve, spoon 1/4 cup tomato sauce onto plate, and top with Vegetable Wellington.
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Nutritional Facts for Vegetables Wellington
Serving Size: 1 (280 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 544.8
- Calories from Fat 335
- Total Fat 37.2 g
- Saturated Fat 13.8 g
- Cholesterol 54.4 mg
- Sodium 666.6 mg
- Total Carbohydrate 39.0 g
- Dietary Fiber 4.0 g
- Sugars 6.4 g
- Protein 15.9 g
The following items or measurements are not included: