SAVOURY PITHIVIER RECIPE RECIPES

Steps:

• Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large frying pan over a high heat. Add the onion and fry for 2-3 mins until soft. Mix in the mushrooms with a little seasoning, then leave for 1 min to start to fry. Mix well and leave for another 1 min. Add the garlic and crushed chillies and cook, stirring occasionally, for 4-5 mins until golden and all the moisture has gone from the pan.
• Transfer the mushroom mixture to a plate and cool completely before adding to a mixing bowl with the blue cheese and walnuts. Using a spoon, mix well, breaking the cheese up until completely combined.
• Leaving the pastry on its paper, unroll it flat across a chopping board. Trim off a thin strip to use for decoration. Spread over the mustard, followed by the mushroom mixture, leaving a 2-3cm border around the edge. Place the beetroot in a line across the middle of the pastry – the beetroot may vary in size, so halve any large ones to give you an even line across the pastry.
• Brush the pastry border with the beaten egg, then roll the bottom edge of the pastry over the top of the beetroot.
• Pull back the paper and continue to carefully roll the pastry until the filling is completely enclosed, pressing the edges together to seal. With the seam-side facing down, tuck in the sides, folding in the excess pastry to form a sealed parcel.
• Transfer the Wellington to a baking tray lined with baking paper. Brush the Wellington with the remaining beaten egg and scatter over the poppy seeds. Using a small cookie cutter, cut out stars (or whatever shapes you like) from the reserved pastry strip. Brush one side with a little beaten egg and stick on to the top of the Wellington. Brush the tops of the stars with the egg and leave plain so that they stand out from the poppy seeds underneath.
• Bake for 30-35 mins, or until the pastry is crisp and golden. Cut into thick slices to serve.
• You can also make the Wellington the day before if serving for a special occasion - just make as instructed up to the end of step 6, but without the final egg glaze. Cover and chill in the fridge. Allow to come to room temperature for 10-15 minutes before cooking, then glaze with the egg and cook as instructed.
• Here's all you need to make this gorgeous beetroot Wellington. Be sure to take a note of the ingredients, or take a screenshot, before you head to the shops: 2 tbsp olive oil 1 red onion, finely chopped 1 x 485g pack chestnut mushrooms, finely sliced 2 garlic cloves, finely chopped ¼ tsp crushed chillies 50g Dolcelatte blue cheese 45g walnuts, bashed into a fine rubble/finely chopped 1 x 375g pack ready-rolled puff pastry 1 tbsp English mustard 1 x 300g pack steamed beetroots (4-5 whole beetroot), halved if very large 1 egg, beaten ¼ tsp poppy seeds Serves 6