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WELLINGTON
1 Butternut squash cubed
1 Leek shredded
60g Smoked cheddar cheese
60g Baby spinach, chopped
1 Sheet ready made Puff Pastry
200ml Bechamel Sauce
1 Egg, beaten
Vegetable Oil
Sea salt and ground white pepper
BECHAMEL
400ml Whole milk
50g Butter
50g Plain flour
Sea salt and ground white pepper
(this will create more than you need for this recipe but it will keep well in the freezer and can be used for macaroni cheese for which, just add cheese!)
Recipe
Pre-heat the oven to 180ºC (Fan)
Meanwhile, peel the butternut squash with a knife, cut in half and remove all seeds. Then cut into 1cm cubes and cover with a small amount of vegetable oil. Roast in the oven at 180ºC for 20 minutes or until tender, but firm, and set a side. Turn the oven down to 55ºC.
Bring a pan of salted water to the boil and in the meantime prep the leeks. Blanch the leeks in the boiling water for 1 minute and strain in a colander. Shock them in cold water (preferably iced) and strain them again before setting aside.
For the Bechamel, melt the butter in a saucepan, add the flour and stir continuously over a low heat until a roux/paste forms. Continue cooking for 2 minutes.
Add the milk gradually, stirring or whisking as you go until you get a smooth sauce and continue cooking for another 5-10 minutes. When the sauce has thickened, season to taste and set aside to cool.
In a large mixing bowl, fold the squash and cheddar cubes with the spinach and leek mix. Then fold in the béchamel in stages. You may not need all of the béchamel as its being used here to bind the ingredients together. The drier the mix, the better. Chill the mix in the fridge for 1 hour.
Lay the pastry out on a well-floured surface, spoon the squash mix evenly down the centre of the pastry and wrap the pastry up over it. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal, forming a large sausage roll and brush with the egg wash.
You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each corner to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down.
Cook at 180°c for 20 – 30 minutes or until golden and hot throughout – this depends on the size of your wellington.
Serve straight away or at room temperature.
