Quorn Wellington Recipes

QUORN WELLINGTON

Steps:

• Cut a thin slice from the bottom of the defrosted Quorn roast to stop it rolling about then cut in half length ways.
• Fry the onions and garlic until soft. Prepare the stuffing as per packet.
• Mix the stuffing, onions, garlic, herbs, salt and pepper and dried fruit if using together and allow to cool then spread a thick layer of the stuffing mix on the bottom half of the Quorn roast then sandwich together with the top half.
• Roll out the puff pastry on a lightly floured surface until about 2-3mm thick and large enough to encase the roast. Wrap the roast with the seams of the pastry at the bottom then egg wash the joining pastry well to seal. At this point you can wrap in cling film and store in the fridge if you want to make ahead for Christmas Lunch to save work on the day. Otherwise brush the rest of the pastry with the egg qlaze, you could use some of the off cuts of pastry to decorated the top of the wellington.
• Place on baking parchment on a baking tray and cook in the oven at GM 4 for about 45 mins to 1 hour or until golden in colour.
• Once cooked remove from baking tray and slice carefully then serve with a vegetarian gravy

QUORN WELLINGTON WITH CRANBERRY SAUCE

Steps:

• Cut roast in half lengthways.
• Roll out the pastry to make two 12 by 6 inch rectangles.
• Place the roasts end to end in the middle of the pastry.
• Mix parsley and pate and spread over the top of the roast.
• Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired.
• Glaze with the egg and chill for 20 minutes.
• Heat oven to 220°C and cook for 20 minutes.
• Cover the ends with foil and reduce heat to 200°C cook for another 15 minutes.
• To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.