Mediterranean Vegetable Wellington
November 30, 2020
"From our Sunday newspaper The Sunday Times. NOTE - our pastry sheets are about 23cm square."
- Serving Size: 1 (343.5 g)
- Calories 1272.3
- Total Fat - 132.8 g
- Saturated Fat - 79.9 g
- Cholesterol - 565.7 mg
- Sodium - 1656.4 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 1.2 g
- Sugars - 2.4 g
- Protein - 19.4 g
- Calcium - 152.8 mg
- Iron - 2 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.3 mg
Heat oil in a frying pan over medium-high heat and add onion, garlic and eggplant and cover and cook, stirring occasionally, for 6 minutes or until eggplant softens and then stir through zucchini and transfer to a tray and refrigerate for 15 minutes to cool.
Transfer to a bowl and add peppers, tomato, parsley, basil, ricotta, olive and half the egg and season and stir to combine.
Preheat oven to 220C/200C fan-forced and line a large baking tray with baking paper.
Place two sheets of pastry, side by side, slightly overlapping, on tray and press pastry together to secure and spoon ricotta mixture onto centre and shape into a 30cm-long log.
Place 2 of the remaining pastry sheets side by side, slightly overlapping, on a flat surface and press pastry together to secure and carefully top ricotta mixture with pastry, pressing around edges to enclose filling and trim edges and roll and pinch edge together to seal.
Cut 3cm- and 5cm-long leaves from remaining pastry sheet and brush top of pastry with egg and arrange leaves on top and then brush leaves with remaining egg
And season and refrigerate for 30 minutes.
Bake for 35 to 40 minutes or until pastry is golden and then stand on tray for 5 minutes before you transfer to a serving board and slice and serve with steamed greens.
Tips & Variations
No special items needed.