Ingredients
For the pancakes:
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Water 300 ml
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Gram flour 90 g
For the filling:
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Savoy cabbage 600 g
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Frozen peas 200 g
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Rapeseed oil 50 ml
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Onions 400 g
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Carrots 300 g
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Red peppers 450 g
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Chestnut mushrooms 500 g
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Chickpeas - Tinned 800 g
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Porridge oats 50 g
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Kale 100 g
To build:
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Puff pastry 500 g
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Soya Milk (unsweetened) 50 ml
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COLMAN'S English Mustard Powder 454g 1 g
For the Port Gravy:
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Water 500 ml
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KNORR 1-2-3 GRAVY Granules for meat dishes 25ltr (as sold) 40 g
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Port wine 100 ml
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Redcurrant Jelly 20 g
Preparation
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For the pancakes:
- Mix the gram flour, water and half the KNORR Bouillon together to form a smooth batter.
- Heat the oil then pour in enough batter to cover the pan.
- Cook until brown on both sides then set aside and repeat until all the batter is used.
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For the filling:
- Peel the onions and carrots the remove the seeds from the pepper.
- Place all the vegetables in to a robot coupe and blitz.
- Add the chick peas, KNORR Garlic puree, KNORR Bouillon and oats.
- Blitz again then remove.
- Heat the oil then add the vegetable mix then gently cook for 5 minutes.
- Remove from the heat and allow to cool.
- Once the mix has cooled, wrap in clingfilm to form a sausage approx 8-10cm in diameter.
- Remove the other leaves from the cabbage and blanch in boiling water for 2 minutes then remove from the water, refresh then pat dry.
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To build:
- Mix the soya milk, marmite and mustard together for the "egg wash".
- Roll out the puff pastry into an rectangle.
- In the centre of the pastry lay the pancakes then add on the cabbage leaves.
- Unwrap the vegetable mix and place on top of the cabbage.
- Top with additional savoy cabbage and pancake to encase the filling..
- Cut the excess pastry from the corners then "egg wash" the pastry. Fold over one long edge then the two ends followed by the remaining long edge.Gently press the create a seal.
- Turn over the wellington and place on to a lined baking tray.
- Brush the top and sides with the glaze.
- Place in to the fridge and chill for 30 minutes.
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For the Port Gravy:
- Place the port in to a saucepan and bring to the boil then reduce by half.
- Pour in the water and add the red currant jelly then bring to the boil.
- Whisk in the KNOR Gravy then simmer for 2 minutes.
- Remove and keep hot until needed.
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To cook:
- Pre-heat oven 180c.
- Score the pastry thenplace the wellington in to the oven
- Bake for 40 minutesor until golden.
- Remove from the oven and allow to cool slightly before slicing.
