Vegetarian Dishes
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Written by Administrator
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Tuesday, 03 March 2009 22:37 |
Chickpea Wellington recipe Ingredients & Quantities- 170g of Flaky Pastry
- 105g of Soaked Chickpeas or 1 tin of Chickpeas
- 200g of Chopped Mushrooms
- 200g of Marmite
- 175g of Breadcrumbs
- 1/2dspn of Mixed Herbs
- 150g of Chopped Onions
- Seasoning to taste
- 1 Vegetable Stock Cube
- 75ml of Water
- 1/2tspn of Worcester Sauce
- 1.5tspn of Tomato Puree
Method- Drain the chickpeas, cover with water and bring to the boil and simmer for 45 mins. Drain. If using tinned chickpeas, just drain.
- Mash together the chickpeas, marmite, breadcrumbs, tomato puree and worcester sauce.
- Saute the onions and mushrooms until soft. Combine with the chickpea mixture.
- Add enough vegetable stock to obtain a firm mixture. Add the seasoning and herbs.
- Divide the pastry in to two equal portions. Roll each portion of pastry in to a rectangle. Divde the chickpea mixture in to 2 and place in the centre of the rolled pastry.
- Brush the pastry edges with eggwash. Wrap pastry around the filling, sealing the edges.
- Place on a baking sheet, decorate and brush with eggwash.
- Bake at 200C/100F for 25-30 minutes.
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