![Veggie Wellington Veggie Wellington](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/0F64A567-59CE-49D2-8D8A-FE35BAFD8D8A/Derivates/2512DC10-454B-4271-B162-2B1CBD24260A.jpg)
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Ingredients
- 200 g sweet potatoes, cut in pieces (2 cm)
- 1 sprig fresh rosemary, leaves only
- 1 sprig fresh thyme, leaves only
- 3 Tbsp olive oil
- 100 g sourdough bread, toasted, torn in pieces (2-3 cm)
Puff Pastry
- 200 g unsalted butter (diced 2 cm and previously frozen for 1-2 hours)
- 200 g plain flour, plus extra for dusting
- 90 g water, cold
- ½ tsp fine sea salt
Filling
- 150 g red onions, quartered
- 1 ¼ tsp fine sea salt
- ¾ tsp ground black pepper
- 2 Tbsp olive oil
- 150 g kale, sliced in strips (1 cm)
- 200 g fresh baby spinach
- 100 g cooked chestnuts, peeled, crumbled
- 50 g pine nuts
- 1 lemon, thin peelings of skin and 10 g juice
- 3 garlic cloves
- 10 g unsalted butter
- 250 g button mushrooms
Assembly
- 1 medium egg, for glazing
- 1 Tbsp milk, for glazing
- Nutrition
- per 1 portion
- Calories
- 2174 kJ / 520 kcal
- Protein
- 8.5 g
- Carbohydrates
- 40 g
- Fat
- 36.2 g
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