This is a vegetarian-friendly version of the Beef Wellington posted previously. I knew I wanted to make a vegetarian puff pastry so that I could maintain my vegetarian-during-the-week plan.
It went down really well with everyone at work, as well as with me. Definitely a great vegetarian meal, especially with a side of grilled asparagus.
This recipe uses the other half of the mushroom duxelles from the Beef Wellington recipe, but if you don’t have any leftover, you just make a new batch – just half the recipe for this individual puff pastry. It also uses the other half of the puff pastry, so again – if you don’t have any leftover, make sure you get some thawed and ready to go.
1/2 puff pastry sheet
1/2 mushroom duxelles
200 grams spinach
40 grams feta
1 egg, beaten
- Preheat the oven to 200°C.
- Over medium heat, wilt the spinach until it’s cooked thoroughly. Remove from the pan and place in a tea towel. When cool enough to touch, squeeze all of the water out of the spinach.
- Roll out the puff pastry to 1/2 cm thick, about a 10 x 8 cm rectangle.
- Spread the mushroom duxelles over the center of the rectangle. Place the spinach on top, then crumble the feta over the spinach.
- Wet the edges of the pastry with water, and wrap it around the spinach to create a parcel. Place on a parchment-lined baking tray with the seal facing down.
- Score the top (if you want), then brush with the egg.
- Place in the oven for 20 – 25 minutes, until the pastry is golden brown.
- Enjoy hot with grilled asparagus.