Quorn
Recipes
Roast Wellington
Quorn Roast filled with sage & onion stuffing, encased in a layer of redcurrant jelly & wrapped in puff pastry.
298 Cals
Per serving
Serves 10
50 mins
Ingredients
- 1 Quorn Roast, defrosted
- 100g sage and onion stuffing
- 1 35cm x 25cm sheet of puff pastry
- 1 tsp milk
- 1 tbsp redcurrant jelly, optional
Method
- Preheat the oven to 220°C / Gas Mark 7.
- Slice the Quorn Roast in half horizontally. Spread the stuffing on one half of the cut roast and replace the other half on top.
- Encase the Quorn Roast in the puff pastry and seal the edges with milk to form a parcel. Cut off any excess pastry and use for decoration.
- Place the Quorn Wellington onto a baking sheet and brush with the redcurrant jelly if using.
- Bake for 35 - 40 minutes until the pastry is cooked and the Roast Wellington has reached core temperature.
- Serve the Roast Wellington in slices with vegetarian gravy and seasonal vegetables.
Tip - cover the Quorn Wellington with foil if it is browning too quickly.
