Mini vegan beet Wellingtons

Based on 2 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
40
min.
Preparation
70
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
300 g mixed beets
vegan puff pastry sheets
shallots
1 clove garlic
200 g brown mushrooms
2 tbsp margarine
100 g hazelnuts
15 g thyme
salt
pepper
Metric
Imperial

Utensils

  • oven
  • baking dish
  • 2 baking sheets
  • knife
  • cutting board
  • frying pan
  • cooking spoon
  • food processor
  • parchment paper
  • pastry brush

Nutrition per serving

Cal
254
Protein
6 g
Fat
22 g
Carb
19 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Rinse the beets well and place in a baking dish covered with salt (the entire bottom should be covered). Bake for approx. 40 min. Remove, keeping the oven on, and let sit until cool enough to handle, then peel beets with a paring knife.
    • 300 g mixed beets
    • salt
    • oven
    • baking dish
    • baking sheet
    • knife
    • cutting board

    Preheat the oven to 180°C/350°F. Rinse the beets well and place in a baking dish covered with salt (the entire bottom should be covered). Bake for approx. 40 min. Remove, keeping the oven on, and let sit until cool enough to handle, then peel beets with a paring knife.

  • Step 2/4

    In the meantime, peel and finely dice shallots and garlic. Cube mushrooms. Melt margarine in a frying pan and sauté the mushrooms, shallots, and garlic for approx. 10 min.
    • shallots
    • 1 clove garlic
    • 200 g brown mushrooms
    • 1 tbsp margarine
    • frying pan
    • cooking spoon

    In the meantime, peel and finely dice shallots and garlic. Cube mushrooms. Melt margarine in a frying pan and sauté the mushrooms, shallots, and garlic for approx. 10 min.

  • Step 3/4

    Transfer hazelnuts to a baking sheet and toast at 180°C/350°F for approx. 10 min. Pulse toasted nuts in a food processor until finely ground and mix with the mushroom mixture and thyme leaves. Season with salt and pepper to taste.
    • 100 g hazelnuts
    • 15 g thyme
    • salt
    • pepper
    • food processor

    Transfer hazelnuts to a baking sheet and toast at 180°C/350°F for approx. 10 min. Pulse toasted nuts in a food processor until finely ground and mix with the mushroom mixture and thyme leaves. Season with salt and pepper to taste.

  • Step 4/4

    Roll out the puff pastry sheets and cut into equal-sized circles. Place one tablespoon of the mushroom mixture into the center of each circle and place a beet on top. Fold the puff pastry around the beet and seal. Place with the sealed side down on a baking sheet lined with parchment paper. Melt the remaining margarine and brush each Wellington. Bake at 180°C/350°F for approx. 30 min., or until golden brown. Serve and enjoy!
    • vegan puff pastry sheets
    • 1 tbsp margarine
    • baking sheet
    • parchment paper
    • pastry brush

    Roll out the puff pastry sheets and cut into equal-sized circles. Place one tablespoon of the mushroom mixture into the center of each circle and place a beet on top. Fold the puff pastry around the beet and seal. Place with the sealed side down on a baking sheet lined with parchment paper. Melt the remaining margarine and brush each Wellington. Bake at 180°C/350°F for approx. 30 min., or until golden brown. Serve and enjoy!