Quorn Wellington With Cranberry Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut roast in half lengthways.
  • Roll out the pastry to make two 12 by 6 inch rectangles.
  • Place the roasts end to end in the middle of the pastry.
  • Mix parsley and pate and spread over the top of the roast.
  • Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired.
  • Glaze with the egg and chill for 20 minutes.
  • Heat oven to 220°C and cook for 20 minutes.
  • Cover the ends with foil and reduce heat to 200°C cook for another 15 minutes.
  • To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.
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