McGivern family recipes

Mediterranean vegetable wellington recipe

Name: Mediterranean vegetable wellington recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 36 ⅖ gm extra virgin olive oil; 1 red onion, finely chopped; 3 garlic cloves, crushed; 1 large eggplant, cut into 1.5cm pieces; 2 zucchini, finely chopped; 310g jar roasted pepper strips, drained well, roughly chopped; 125.00 ml drained sun-dried tomatoes, finely chopped; 40.00 ml finely chopped fresh flat-leaf parsley leaves; 62 ½ ml finely chopped fresh basil leaves; 240.00 gm fresh ricotta; 40.00 ml finely chopped pitted Sicilian olives; 2 eggs, lightly beaten; 5 sheets frozen butter puff pastry, partially thawed; Steamed greens, to serve

8 servings

servings

30 minutes

active time

1 hour 15 minutes

total time

Start Cooking

Ingredients

36 ⅖ gm extra virgin olive oil

1 red onion, finely chopped

3 garlic cloves, crushed

1 large eggplant, cut into 1.5cm pieces

2 zucchini, finely chopped

310g jar roasted pepper strips, drained well, roughly chopped

125.00 ml drained sun-dried tomatoes, finely chopped

40.00 ml finely chopped fresh flat-leaf parsley leaves

62 ½ ml finely chopped fresh basil leaves

240.00 gm fresh ricotta

40.00 ml finely chopped pitted Sicilian olives

2 eggs, lightly beaten

5 sheets frozen butter puff pastry, partially thawed

Steamed greens, to serve

Directions

Step 1

Heat oil in a frying pan over medium-high heat. Add onion, garlic and eggplant. Cover. Cook, stirring occasionally, for 6 minutes or until eggplant softens. Stir through zucchini. Transfer to a tray. Refrigerate for 15 minutes to cool. Transfer to a bowl. Add peppers, tomato, parsley, basil, ricotta, olive and half the egg. Season. Stir to combine.

Step 2

Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place two sheets of pastry, side by side, slightly overlapping, on tray. Press pastry together to secure. Spoon ricotta mixture onto centre. Shape into a 30cm-long log.

Step 3

Place 2 of the remaining pastry sheets side by side, slightly overlapping, on a flat surface. Press pastry together to secure. Carefully top ricotta mixture with pastry, pressing around edges to enclose filling. Trim edges. Roll and pinch edge together to seal. Cut 3cm- and 5cm-long leaves from remaining pastry sheet. Brush top of pastry with egg. Using picture as a guide, arrange leaves on top. Brush leaves with remaining egg. Season. Refrigerate for 30 minutes.

Step 4

Bake for 35 to 40 minutes or until pastry is golden. Stand on tray for 5 minutes. Transfer to a serving board. Slice and serve with steamed greens.

Nutrition

Serving Size

Calories

242.21

Total Fat

69.2 g

Saturated Fat

18.3 g

Unsaturated Fat

Trans Fat

Cholesterol

55.5 mg

Sodium

581.5 mg

Total Carbohydrate

82.4 g

Dietary Fiber

Total Sugars

7.4 g

Protein

17.4 g