QUORN WELLINGTON WITH CRANBERRY SAUCE

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Quorn Wellington With Cranberry Sauce image

Quorn is a meat substitute made from a fungi. Although discovered and manufactured in the UK, I believe it is also available in other countries.

Provided by PinkCherryBlossom

Categories     Christmas

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

454 g quorn roast, thawed
425 g ready made puff pastry
130 g coarse country quorn pate
2 tablespoons chopped fresh parsley
1 beaten egg
8 tablespoons cranberry sauce
2 small oranges, juice and zest of
2 tablespoons ruby port

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.

Nutrition Facts : Calories 479.1, Fat 28, SaturatedFat 7.1, Cholesterol 35.2, Sodium 196.9, Carbohydrate 50, Fiber 3.7, Sugar 9.7, Protein 7

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