A vegetarian wellington filled with delicious beets and pumpkin seeds, make dinner for a party!
Due to its high zinc content, the pumpkin seeds are considered to be some of the most useful seeds for the body.
Ingredienser
- 3 puff pastery
- 2 yellow onions
- 2 dl fresh parsley
- 100 grams of pumpkin seeds
- 4 cooked beetsroot
- 4 dl Turkish yogurt
- 1 tablespoon of dijon soup
- 4 tsp chopped caprise
- 2 dl food wheat
- 200 grams of feta cheese
- 1 egg
- rapeseed oil
- Salt and pepper
GÖR SÅ HÄR
- Heat the oven to 200 degrees '
Filling
- Boil the food wheat (see instructions on the package)
- Chop the yellow onions and parsley
- Fry the onions in rapeseed oil
- Add the parsley and simmer medium heat for 2 minutes
- Roast pumpkin seeds in a dry pan with salt
- Mix the wheat and pumpkin seeds in the onion and parsley, salt and pepper
Now time to roll out the puff pastry
- Add 2 pieces of puff pastery next to each other and roll out to a rectangle (about the size of a oven plate). Save the third puff pastery plate to possibly print fun patterns (Use, for example, gingerbread shapes) to decorate your Wellington
- Width out the mess on the Width out the mess on the pastry, remember to leave the edges free (about 2-3 centimeters), remember to leave the edges free (about 2-3 centimeters)
- Sprinkle over feta cheese
- Lay the beets in a one row on topp of the mess
- Salt and pepper
- Roll your wellington into a roll using baking paper (squeeze the edges so that nothing leaks out)
- Brush with an whisked egg
- Bake for 30 minutes
Sauce
- Mix 4 dl Turkish yogurt with 1 tablespoon dijon mustard and a 4 teaspoons chopped caprise
- Salt and pepper
- Serve to your Wellington
