Guaranteed to elevate any dish this is served in, on its own or paired with breakfast, roasts or Christmas Dinner. Today we take the humble spud to new heights with this POTATO WELLINGTON that is plant based: think rich, savory potatoes mashed with a hint of spice, wrapped in crisp golden pastry, and studded with succulent umami mushrooms. It's a vegan feast for your taste buds sing. We're cooking with soul, transforming the simple into the sublime and making the casual elegant.
Join me in the kitchen as we roll up our sleeves and craft this masterpiece, infusing it with passion and a bit of cheeky fun. Because, in this episode, we're not just cooking; we're creating art
That 1.3% in the title are for those that might dislike good food.
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Golden Potato Wellingtons
Yields: 2 Wellingtons (16 portions)
Ingredients:
2 kg potatoes
2 rolls of vegan puff pastry
1 stick of vegan butter
Salt and black pepper, to taste
A pinch of white pepper
Olive oil, as needed
2 teaspoons agave syrup
500g large button mushrooms, sliced
1 teaspoon smoked paprika
¼ cup sherry wine (marsala or brandy are also suitable), optional
200g fresh greens (stems removed)
Instructions:
Peel the potatoes and boil them until fork-tender. Strain and let them dry out completely. Mash with ½ to a whole stick of vegan butter while still warm. Season with salt, black pepper, and a pinch of white pepper. Cool and refrigerate until cold.
Steam the greens until wilted, then cool and pat dry with paper towels.
In a pan, sauté the sliced mushrooms with olive oil, salt, black pepper, smoked paprika, and optional sherry until they are golden brown and the moisture has evaporated. Cool completely.
On a baking sheet (floured if needed), roll out the puff pastry. Layer the greens and mushrooms on the pastry. Shape the cold mashed potatoes into a cylinder that will fit within the pastry. Roll the pastry around the potato filling, sealing the edges like a burrito.
Mix a little agave syrup with olive oil and brush over the pastry to create a glaze.
Bake in a preheated convection oven at 200°C (400°F) for 25 minutes, rotating if necessary for even browning.
Remove from the oven and let cool completely, preferably overnight. Cut into 1-inch portions and serve.
Note:
To achieve a golden finish, ensure that the Wellingtons are rotated in the oven to allow for even coloring. Letting them cool completely will help set the shape and make slicing easier.
