I'm cooking Sunday lunch for a group this weekend, couple of veggies are coming. I was thinking of making a vegetarian wellington for them along side all the roast trimmings. To make things easier for me on the day, can I make the filling and chill, then wrap the pastry around, and leave overnight and then bake it from chilled? Has anyone done this and will it be a disaster?
I make a nut roast Wellington filled with brie and cranberry sauce for Christmas Eve dinner so I bake the whole thing the day before. We often have slices of it over the next four or five days it warms up really easy in the microwave. This year I'm doing the whole beetroot packed round with mushroom pate and then Wellington ed. Hopefully it will look like a cake and can be cut into slices
I use a parsnip and cashew roast recipe: 2 onions I small apple gently fried mix in 12 Oz nuts (loads of cashews) 2oz breadcrumbs 2 eggs sage. If it looks too dry add some milk)melted butter flatten it out line it with brie and cranberry wrap it into a sausage shape and put in puff pastry. Brush with more egg Low to medium oven 45 mins
Thanks everyone. Sogginess is what was worrying me. So I think ill prepare the filling day before and assemble on the day, thats the quickest part anyway. I was going to try one from the BBC good food website here, but i like the sound of sheldon's of cashew and parsnip one, may try that instead. www.bbc.co.uk/food/recipes/christmasveggiewelli_90569