Hem DINNER Wellington filled with Beetroot

Wellington filled with Beetroot

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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.

Wellington filled with Beetroot

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Pers: 4 Förberedelser: Tillagning:
Näringsvärde 200 Kalorier 20 grams
Betyg 5.0/5
( 1 röster )


  • 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


  1. Heat the oven to 200 degrees '


  1. Boil the food wheat (see instructions on the package)
  2. Chop the yellow onions and parsley
  3. Fry the onions in rapeseed oil
  4. Add the parsley and simmer medium heat for 2 minutes
  5. Roast pumpkin seeds in a dry pan with salt
  6. Mix the wheat and pumpkin seeds in the onion and parsley, salt and pepper

Now time to roll out the puff pastry

  1. 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
  2. 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)
  3. Sprinkle over feta cheese
  4. Lay the beets in a one row on topp of the mess
  5. Salt and pepper
  6. Roll your wellington into a roll  using baking paper (squeeze the edges so that nothing leaks out)
  7. Brush with an whisked egg
  8. Bake for 30 minutes


  1. Mix 4 dl Turkish yogurt with 1 tablespoon dijon mustard and a 4 teaspoons chopped caprise
  2. Salt and pepper
  3. Serve to your Wellington
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