FROOM Christmas Mince Wellington
Effortless and elegant meatfree Christmas main
Servings
6-10
Ready In:
60 – 90 mins
Good For:
Lunch or Dinner
froom Christmas mince
An impressive meatfree Christmas main
Wrapped in Seasonal Cheer
Good enough for the whole family
Prepare the Christmas mince
- In a saucepan, heat olive oil over medium heat
- Add chopped onions and carrot and sauté until softened
- Add FROOM™ Mushroom Mince, breaking it up until well browned.
- Add the allspice
- Add the chopped dried cranberries
- Add the chopped pistachios
- Season with salt and pepper to taste.
- Pour in the aquafaba
- Simmer for 5-8 minutes for the flavours to meld
Prepare the cranberry sauce
- Combine the cranberry jelly and balsamic vinegar into a small pot
- Bring to boil, then simmer gently until reduced and a smooth glaze consistency is achieved
Prepare the FROOM Christmas Wellington
- Place a sheet of puff pastry onto a baking tray lined with baking paper
- Add pieces of roasted red capsicum down the centre
- Spoon on the mashed butternut and spread across the roasted red pepper to create two distinct layers
- Add the FROOM Christmas Mince filling, packing it firmly into the shape of a log
- Add a layer of mashed butternut on top of the Christmas Mince log
- Gently fold up the sides of the roasted red pepper and butternut layers to begin wrapping the Christmas Mince log
- Finish and cover the top of the Christmas Mince log with the remaining roasted red capsicum
- Top with the second layer of puff pastry, pinching into the sides of the FROOM Christmas log to remove any air.
- Cut away any excess pastry and use a fork to press the two sides together to enclose the filling securely
- Score the top of the FROOM Christmas wellington to form a diamond pattern
- Brush with tamari to help with browning
- Place in oven and bake for up to 30 minutes or until evenly browned
to serve
- Slice and serve with your favourite Christmas sides
- Drizzle generously with cranberry glaze
notes
- The individual elements of this recipe can be prepared in advance
- Easy assembly on the day
Ingredients
Mince
- 600g FROOM™ mince
- 1-2 small onions, finely chopped
- 1-2 small carrots, grated
- 2 tablespoon allspice
- 100g chopped dried cranberries
- 100g chopped pistachios
- 125ml aquafaba – juice from a can of chickpeas
- 3 tablespoons Olive Oil
Wellington extras
- 5 large red capsicum quartered then roasted and the skin removed
- 1/2 a medium butternut, roasted and then mashed
- 2 layers of store bought puff pastry, defrosted
Cranberry Glaze
- 275g jar of Cranberry jelly
- 2 tablespoons Balsamic Vinegar
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© 2024, Fascin8foods
© 2024, Fascin8foods