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Nutrition: per serving

  • kcal669
  • fat38g
  • saturates15g
  • carbs63g
  • sugars8g
  • fibre8g
  • protein13g
  • salt1.5g

Method

  • step 1

    Heat oven to 190C/170C fan/ gas 5. Toss the onion, beetroot, squash and garlic in a roasting tin with 2 tbsp olive oil, the thyme leaves, sumac and some seasoning. Roast for 45 mins until the vegetables are tender but still retain their shape, then stir in the lentils and half the chestnuts. Squeeze the garlic cloves from their skins, reserve half and squash the other two into the lentil mixture. Leave to cool completely.

  • step 2

    Bring a large pan of salted water to the boil, tip in the kale, cook for 1 min until wilted, then drain and run under cold water until cool. Squeeze all the water from the kale, then put it in the small bowl of a food processor along with the reserved garlic cloves, chestnuts, the lemon juice, olive oil and some seasoning. Blitz to a thick pesto, and season to taste.

  • step 3

    On a lightly floured surface, unravel the sheets of puff pastry. Cut each sheet into three widthways so that you have six strips in total then divide the kale pesto between these, followed by the roasted veg and lentils, heaping the mixture on top of the pesto and leaving one side free of filling so that it is easier to roll. Brush all the borders with half the milk, fold over the ends, then carefully roll the pastry lengthways to completely encase the filling into a roll. Place your six individual Wellingtons on a baking tray lined with baking parchment and chill for at least 1 hr, or cover with cling film and leave overnight. If freezing, cover and freeze on a lined baking tray for up to 3 months.

  • step 4

    To bake from chilled, heat oven to 190 C/170 C fan/gas 3 and line a baking tray with parchment.

  • step 5

    Brush the top of each Wellington with the remaining milk and sprinkle with a little sumac, then bake for 30 mins from chilled or 45 mins from frozen until crisp and golden. Scatter over extra thyme and some flaky sea salt and serve.

Recipe from Good Food magazine, November 2016

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Comments, questions and tips (44)

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Overall rating

A star rating of 4.7 out of 5.47 ratings

tracy.wilson50

question

Hi I have just made these to freeze but I have loads of the butternut and beetroot over can I freeze this separately to have as a side? Thank you

dina.s.shah06163

question

Can I use cooked beetroot

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can but only add it to the roasting tin with the squash for the last 10 minutes. Best wishes, BBC Good Food Team.

rosie.hamilton1

question

I plan to make these and freeze them:can I make and freeze the pesto too or do I need to make it on the day? Hoping to save time! Thankyou

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can freeze the pesto too - just give it a good stir once defrosted. Best wishes, BBC Good Food Team.

mildlyinterested57eUJ7MkxZ

question

Do these reheat ok?

Leaapps1979

The pastry goes soggy if you reheat but you can make in advance and freeze and then cook when you need them.

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