VEGETABLES WELLINGTON
Vegetarian Times Chef's Challenge 2008 -- Best Entree -- This is delicious, but the recipe makes waaaay too much filling. They tell you to make 8 rectangles and put 2 Tbsp of filling in each one, which means you only need 16 Tbsp = 1 cup of filling. Clearly just a pound of asparagus alone makes more than 1 cup. So... either reduce the filling or plan on having extra for a side dish another night! Other veggies that are yummy in the filling are zucchini, yellow summer squash and sun dried tomatoes (in oil, drained). I also found it more convenient to make 6 larger rectangles than 8, which would have been awkwardly shaped, in my opinion. And we skipped the tomato sauce as well.
Provided by Kitchen Kozy
Categories Spinach
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 425°F.
- coat baking sheet with cooking spray.
- heat 1 tbsp oil over medium heat. Saute asparagus, bell peppers, and onion 5-10 minutes, until they begin to soften.
- Add spinach, remove from heat and stir until the spinach wilts. Cool.
- Combine goat cheese and pesto in a small bowl.
- beat egg with 2 tsp water in another small bowl.
- Lay 1 sheet of puff pastry onto floured work surface. Cut into 8 rectangles. brush edges of each rectangle with egg. Place 2 Tsp of vegetables into center of each rectangle, and top with pesto-cheese mixture.
- Cut 2nd puff pastry sheet into 8 rectangles and stretch to cover each vegetable- and cheese-covered rectangle. Seal tightly with fork or fingers.
- Place on prepared baking sheet and brush tops with beaten egg. Chill 10 minutes.
- Bake 25 minutes, until pastry is golden brown. Meanwhile heat tomato sauce in saucepan.
- To serve, spoon 1/4 cup tomato sauce onto plate, and top with Vegetable Wellington.
Nutrition Facts : Calories 544.9, Fat 37.3, SaturatedFat 13.8, Cholesterol 54.4, Sodium 666.6, Carbohydrate 39, Fiber 4.1, Sugar 6.5, Protein 16
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