Serves 4
Ingredients:
- 1 red onion
- 250 g (9 oz) beetroot
- ½ butternut pumpkin (squash)
- 5 garlic cloves
- 2 tbsp olive oil
- 1 tbsp thyme, plus a little extra for garnish
- 1 tbsp sumac, plus a little extra for garnish
- 250 g (9 oz) cooked Puy lentils
- Sea salt
- 550 g (1 lb 4 oz) puff pastry sheets
- 2 tbsp almond milk
For the kale pesto:
- 180 g (6 oz) cooked chestnuts
- ½ lemon
- 100 g (3 ½ oz) kale
- 4 tbsp olive oil
Method:
- Preheat the oven to 190C (375F). Peel the onion and cut it into eight wedges. Peel and dice the beetroot. Peel and dice the pumpkin. Bruise the garlic cloves, leaving the skins on. Transfer the vegetables to a bowl and toss with the garlic, olive oil, thyme and sumac. Spread the mixture over a baking tray and roast for 45 minutes. Peel and mash the garlic. Transfer the vegetables to a bowl, add the lentils and stir in half of the mashed garlic. Season with salt and leave to cool.
- For the pesto, coarsely chop the chestnuts. Juice the lemon. Blanch the kale in boiling water, then drain and squeeze to remove excess water. Combine the chestnuts, kale and lemon juice with the remaining roasted garlic, olive oil and a little salt. Blend to form a thick pesto.
- Trim the pastry to make four rectangles, about 19 x 25 cm (7½ x 10 inches) each (join the sheets together if needed). Spread half of each rectangle with the pesto and top with the lentil filling. Brush the edges with almond milk, fold the other half over and press the edges together to seal. Transfer the Wellingtons to a baking tray lined with baking paper and chill for 1 hour.
- Preheat the oven to 190C (375F). Brush the Wellingtons with almond milk, sprinkle with sumac and bake for about 30–40 minutes or until golden brown. Sprinkle with a little thyme and sea salt just before serving.
Images and text from Festive by Julia Stix, photography by Julia Stix. Murdoch Books RRP $27.99 NZD, RRP $24.99 AUD.
