Monday, 12 November 2012

Stilton, chard and walnut wellington

I made this meal out of the Christmas edition of Olive Magazine on Saturday night, because I love anything with Stilton in, but I also thought it might be a good recipe for anyone looking for a vegetarian Christmas dinner recipe. It certainly looked and tasted impressive enough to serve on the big day. I served mine with some asparagus and some cranberry sauce, which complimented the stilton beautifully. James wasn't too keen, but it was rather an adult taste. It wasn't difficult to make. You could actually make the filling in advance then assemble it just before cooking. 

Serves 6
12 shallots peeled
25g butter
100g walnuts, roughly chopped
200g Stilton, crumbled
2 sprigs of thyme (I didn't have this)
500g chard, tough stalks removed and finely shredded.(ooops didn't do that either)
500g block of puff pastry ( I used ready rolled and just halved it once it was opened out)
1 egg beaten


Fry the shallots in half the butter until they are soft and browned, this will take about 15 minutes over a low heat. Tip into a bowl and add the walnuts, Stilton and thyme. Blanch the chard in boiling water for 1 minute, drain well and tip into the frying pan  with the remaining butter and lots of seasoning. Cook for a minute or two to dry it out a little and then tip into the rest of the mix and cool.
Heat the oven to 200°C. Roll out the pack of puff pastry to the thickness of a £1 coin (about 35cm square) and cut into 2 pieces (or half the ready rolled sheet). Arrange the filling in a fat pile on one piece. Brush the edges with beaten egg then drape the second piece over the top to make a parcel. Trim and crimp the edges. Score the top and decorate with the pastry off cuts, then brush all over with egg. Cook for 40 minutes until crisp and golden.

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