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A vegetarian Wellington

Method

  • Line a loaf tin (or springform cake tin) with the pastry, hanging over the edges, and chill in the refrigerator.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Put the rice, stock, saffron threads and a little salt in a heavy-bottomed pot and cook for about 10 mins until the liquid is absorbed and the rice is tender, stirring occasionally.Then transfer to a bowl.
  • In another bowl, beat 1 egg and the cream. Then add this to the rice, together with the parmesan, basil, parsley and ground pepper. Mix well and taste for seasoning.
  • Spoon half the rice mixture into the loaf tin and spread into the corners. Then layer with the capsicums, olives, mozzarella, artichokes and eggplant. Top with the remaining rice and then a pastry sheet. Tuck into the corners and crimp the edges.
  • If you like, beat the remaining egg with the milk, and brush  the egg wash over the pastry. Cook in the oven for about 1 hour until golden brown. Then remove and set aside for about 10 mins, before turning out and slicing with a serrated knife.
  • Serve as is or with a simple green salad on the side.
  • from Antony Worrell-Thompson, English chef

Ingredients

  • 3 puff pastry sheets
  • 175 gm arborio (risotto) rice
  • 500 ml vegetable stock
  • a good pinch of saffron threads
  • sea salt & freshly ground pepper
  • 2 eggs
  • 3 tbsp cream
  • 2 heaped tbsp freshly grated parmesan
  • 3 tbsp chopped fresh basil
  • 3 tbsp chopped fresh parsley
  • 3 roasted red capsicums
  • 8 pitted black olives, sliced
  • 125 gm mozzarella cheese, finely sliced
  • 200 gm marinated artichokes, drained & sliced
  • 200 gm jar marinated eggplants, drained
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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