Description
A delightful Vegetable Wellington with a flaky crust and a medley of vegetables, perfect for any occasion.
Ingredients
Scale
- 1 sheet of puff pastry
- 2 carrots, chopped
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of mushrooms, chopped
- 2 cups of spinach
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 egg (for washing the pastry)
Instructions
- Preheat the oven to 400°F (200°C). Gather all ingredients and ensure they are prepped and ready to use.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until they are translucent, about 3-4 minutes.
- Add chopped carrots, zucchini, bell pepper, and mushrooms to the skillet. Cook until vegetables soften, about 5-7 minutes.
- Stir in spinach and dried thyme, cooking until spinach wilts. Season with salt and pepper.
- Roll out the puff pastry on a lightly floured surface and place the vegetable mixture in the center. Fold the pastry over and seal the edges.
- Brush the top of the pastry with egg wash.
- Bake on a baking sheet for 25-30 minutes or until the pastry is golden brown.
- Let cool for a few minutes before slicing and serving.
Notes
Serve with a side of salad or roasted vegetables. Avoid microwave reheating to keep the pastry crispy.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg