Beet wellington

Name: beet wellington
Cook time: 30 min
Total time: 110 min
Yield: 8
Ingredients: 4 raw beetroot the same size; 200 g shallot; 2 toe garlic; 400 g Chestnut mushroom; 2 el (olive oil; 3 el dried mushroom jar of 36 g,; 2 el balsamic vinegar; 270 g roll fresh puff pastry; 200 g dairy spread chives light; 1 medium sized egg beaten

Vegetarian version of beef wellington with beetroot, shallot, garlic, mushrooms, mushrooms and puff pastry.

Ingredients

Kitchen Stuff

1 food processor
1 baking paper

Directions

Preheat the oven to 200 ° C. Peel the beets, sprinkle with a little salt and pack them separately in aluminum foil.
Puff them until tender for about 60 minutes. Remove from the oven and remove the foil.
Halve the shallot. Meanwhile grind the shallot, garlic and mushrooms in the food processor.
Heat the oil in a pan and fry the shallot mixture and the dried mushrooms for 8 minutes on medium heat.
Add the balsamic vinegar and season with salt and pepper. Bake for another 2 minutes.
Cut the puff pastry to 24 x 32 cm. Halve lengthways, make sure that 1 slice is 2 cm wider.
Place the small slice on a baking tray covered with parchment paper. Roll out the second slice to 15 x 32 cm.
Mix the dairy spread with the mushroom mixture. Divide ¼ across the middle of the slice, leaving 2 cm at the edge.
Divide the beet and the rest of the mushroom mixture.
Place the second dough slice on it and press the edges with a fork. Cut stars from the rest of the dough and stick them on them.
Brush the top with the beaten egg and bake the beet Wellington in 20 min. Golden brown and done.