Wednesday, 30 November 2011
The Twelve Posts of Christmas: Pumpkin Wellington
On the first day of Christmas my vegie lover made for me...A Pumpkin Wellington with Onion Gravy...
I will admit, I stole the idea from Jamie Oliver for this one. Last year he did the vego spread for Delicious magazine, and this year he has done another one - including a vegan option God bless him. I have tweaked his version considerably to be a bit more Australian, but it's still Christmassy and above all, absolutely delicious.
2 sheets of ready rolled puff pastry
1/2 butternut pumpkin
1 small red chilli
1/2 tsp cinnamon
2 tsp coriander seed
two rosemary sprigs
1 large brown onion
2 garlic cloves
1 cup button mushrooms
3 chopped figs
1/2 cup chopped macadamias
1/4 cup pinenuts
handful fresh sage
1 cup baby spinach leaves
splash of white wine (or lemon juice if you don't use alcohol)
1/2 cup fresh breadcrumbs
Preheat the oven to 180C.
Peel and chop pumpkin inot bite sized chunks.
Chop onion into small chunks.
Chop 1/2 of the mushrooms into thick pieces.
In a food processor, chop rosemary, garlic, chilli, cinnamon, and coriander finely. If you don;\'t have a food processor, a mortar and pestle will do, or chop with a knife, and then bash between two pieces of greaseproof with a rolling pin.
Combine onion, and chopped herbs and spices and toss through olive oil on a baking tray. Cover with foil, and bake for approximately 1/2 hour to 45 minutes until onion and pumpkin is soft.
set aside and allow to cool.
Chop macadamias and figs, and add to pumpkin mix.
in a frying pan, saute remaining mushrooms and pinenuts in some olive oil until soft, and add the splash of wine, and sage. Allow to cool slightly and puree with spinach and breadcrumbs. Add salt and pepper to taste. Allow to cool completely. This can be done a day or two ahead and kept covered in fridge until ready to use.
Thaw puff pastry sheets.
Overlap two sheets by about 1 cm, and press firmly to adhere. Spread the mushroom and spinach mix over the pastry. Spoon pumpkin mixture over centre, allowing space for pastry to overlap when folded.
Pull up one side of the pastry to cover some of the filling, and keep rolling, to completely cover. Brush with water to create a seal between the two edges, and tuck ends under so filling won't spill out.
Carefully put onto baking tray and bake for 45 minutes or until golden brown.
Cut into thick slices to serve, with cranberry relish and onion gravy.