Cooking time
45-60 minutes
Oven
30 min. at 190 °C
Frying pan
6-8 min. at medium
Vegan flavour
Beef
Ingredients
For 2-4 people:
- 200 grams washed spinach
- sunflower oil
- 400 grams vegan minced meat
- 150 grams grated vegan cheese
- 8 dried tomatoes
- 2 heaped tbsp panko
- 6 slices Original puff pastry (Koopmans Original is vegan)
- 2 tbsp chopped green herbs
-
Preheat the oven to 190°C with the fan on.
-
Heat a small dash of sunflower oil in a large pan and sweat the spinach until it begins to wilt.
-
Remove from heat, season with salt and pepper and drain well in a sieve. Really squeeze out all the moisture.
-
Season the vegan mince with salt and pepper and knead well.
-
Chop the dried tomatoes and mix them with the grated cheese.
-
Dust your workbench with flour and make a rectangle out of the slices of puff pastry, by overlapping them slightly.
-
Sprinkle lightly with flour and roll out using a rolling pin.
-
Place the spinach as a rectangle in the centre of the pastry and sprinkle with the panko.
-
Spread the minced meat over the spinach and press until flat and even.
-
Place the grated cheese and tomatoes in the middle of the minced meat.
-
Moisten the edges of the puff pastry with a little water.
-
Now roll it up tightly and make sure that all the edges are well sealed, making a completely sealed roll.
-
Place the roll on a baking sheet with the fold side down.
-
If you have any puff pastry left over, you can use it to make nice shapes to garnish the Wellington.
-
Place in preheated oven and bake for about 30 minutes or until golden brown and crispy.
-
In the meantime, mix the green herbs with a dash of oil and season with salt and pepper.
-
Take the Wellington out of the oven and brush it lightly with the herb oil to give it a nice shine.
-
Serve the Wellington on a serving plate and slice it at the table with a serrated knife.