Recipe for Vegetable Wellington | Dublin Cookery School

Name: Recipe for Vegetable Wellington | Dublin Cookery School
Ingredients: 2 red peppers, diced; 1 aubergine, diced; 2 red onions, diced; 1 butternut squash, peeled and diced; 250g dried chickpeas, soaked overnight in plenty of cold water; 40ml olive oil; 8 garlic cloves, finely chopped; 2 onions, finely chopped; 2 small red chilli, seeded and finely chopped; 2 tsps ground cumin seeds; 2 tsps ground coriander seeds; 500g spinach; 80g tahini; 40g breadcrumbs; Juice of 1 ½ lemons; 40g natural yoghurt; 40g mint leaves, chopped; 40g coriander leaves, chopped; Salt; 1 tsp Kashmiri chilli powder (often known as ‘deggi mirch) available in Asian stores; 1 full sheet puff pastry; Egg wash, for brushing; Sesame seeds or poppy seeds, for sprinkling

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Vegetable Wellington This is a puff pastry roll, packed with flavour and served with a fresh harissa yoghurt.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dublincookeryschool.ie.

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Ingredients

2 red peppers, diced
1 aubergine, diced
2 red onions, diced
1 butternut squash, peeled and diced
250g dried chickpeas, soaked overnight in plenty of cold water
40ml olive oil
8 garlic cloves, finely chopped
2 onions, finely chopped
2 small red chilli, seeded and finely chopped
2 tsps ground cumin seeds
2 tsps ground coriander seeds
500g spinach
80g tahini
40g breadcrumbs
Juice of 1 ½ lemons
40g natural yoghurt
40g mint leaves, chopped
40g coriander leaves, chopped
Salt
1 tsp Kashmiri chilli powder (often known as ‘deggi mirch) available in Asian stores
1 full sheet puff pastry
Egg wash, for brushing
Sesame seeds or poppy seeds, for sprinkling