Vega wellington

I can’t repeat it enough but the Dutch delicious magazine is fantastic, and the recent edition of december is superb. One chapter is dedicated to pies. If you start from scratch, it’ll be a lot of work and for a small sized pie for 2-4 portions ( 3/4 for today and the leftover as lunch for tomorrow). So, I decide to go for the easy way using a pre prepared rectangular puff pastry. In this case a rectangular piece. What else do you need? 2 larger beetroots, 600 grams of chopped, tasty pumpkin, 4 garlic cloves, rose harissa, ras el hanout and curry, cumin, 1 cinnamon stick, fresh parsley, 1 egg yolk, Greek yoghurt, fresh mint and lemon.Wash the beetroots. Put them in aluminium foil. Add 1 cinnamon stick, 2 teaspoons of cumin seeds and a drizzle of olive oil. Close the foil and roast in the oven at 200° until tender ( approximately 1h).Put the pumpkin cubes in an oven dish. Add the unpeeled garlic, a drizzle of olive oil, pepper and salt. Bake at the same time as the beetroot, during 30 minutes. Stir halfway. Smash the pumpkin. Mix with the squeezed garlic, 2 teaspoons of rose harissa, 1 teaspoon of ras el hanout, 1 teaspoon of curry powder, a handful of chopped fresh parsley, pepper and salt.Remove the skin of the tender beetroot. Cut in halves.Spread 1/2 of the pumpkin puree on one side of the puff pastry. Spread the beetroot and finish with the other 1/2 of the pumkin. Close the pie. Use the leftovers of the pastry as decoration. Brush egg yolk on the pie and finish with some sea salt. Allow to rest in the fridge for at least 30 minutes.Bake the pie in the oven at 200° for approximately 40 minutes, until golden brown and really hot inside.Serve the pie with a yoghurt sauce, mixed with fresh mint, lemon juice, pepper and salt.Spectacular, delicious, vegetarian, fabulous food. Thanks for spreading the wonderful pie ideas.PS rose harissa is so much softer than the normal harissa.

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