Golden Potato Wellington
Ingredients
Ingredients:
- 2 kg potatoes
- 2 rolls of vegan puff pastry
- 1 stick of vegan butter
- Salt and black pepper, to taste
- A pinch of white pepper
- Olive oil, as needed
- 2 teaspoons agave syrup
- 500g large button mushrooms, sliced
- 1 teaspoon smoked paprika
- ¼ cup sherry wine (marsala or brandy are also suitable), optional
- 200g fresh greens (stems removed)
- Oat milk (optional, for glaze)
- Flake salt (optional, for topping)
Instructions
- Peel the potatoes and boil them until fork-tender. Strain and let them dry out completely.
- Mash the potatoes with ½ to a whole stick of vegan butter while still warm. Season with salt, black pepper, and a pinch of white pepper. Ensure the mash is dry with no extra plant-based cream or yogurt. Cool and refrigerate until cold. The mash needs to be stiff when cooled.
- Steam the greens until wilted, then cool and pat dry with paper towels. Make sure they're not wet.
- In a pan, sauté the sliced mushrooms with olive oil, salt, black pepper, smoked paprika, and optional sherry until they are golden brown and the moisture has evaporated. Cool completely. Make sure they're cooled off and drained.
- On a baking sheet (floured if needed), roll out the puff pastry.
- Layer the greens on the pastry to prevent the mushrooms from touching the pastry and making it soggy.
- Layer the mushrooms on top of the greens. Don't add too much, or the wellington will be hard to roll and will break easily.
- Shape the cold mashed potatoes into a cylinder that will fit within the pastry. Leave some space from the edge.
- Roll the pastry around the potato filling, sealing the edges like a burrito. Crimp in the bottom, then crimp in the sides to make it as tight as possible.
- Gently apply pressure while rolling the wellington forward and twisting to create the design on the outside.
- Mix a little agave syrup with olive oil (or oat milk with agave) and brush over the pastry to create a glaze. Add flake salt to the top if desired.
- Bake in a preheated convection oven at 200°C (400°F) for 25 minutes, rotating if necessary for even browning. If you don't have convection, bake a little longer and keep an eye on it.
- Remove from the oven and let cool completely, preferably overnight. Letting it cool completely will help set the shape and make slicing easier.
- Cut into 1-inch portions and serve. To reheat, bake until warmed through.
Note: You can also use red potatoes. Sweet potatoes are not recommended as they are too watery unless baked first to dry them out.
Video Description
Guaranteed to elevate any dish this is served in, on its own or paired with breakfast, roasts or Christmas Dinner. Today we take the humble spud to new heights with this POTATO WELLINGTON that is plant based: think rich, savory potatoes mashed with a hint of spice, wrapped in crisp golden pastry, and studded with succulent umami mushrooms. It's a vegan feast for your taste buds sing. We're cooking with soul, transforming the simple into the sublime and making the casual elegant.
Join me in the kitchen as we roll up our sleeves and craft this masterpiece, infusing it with passion and a bit of cheeky fun. Because, in this episode, we're not just cooking; we're creating art
That 1.3% in the title are for those that might dislike good food.
https://dereksarno.com/
Golden Potato Wellingtons
Yields: 2 Wellingtons (16 portions)
Ingredients:
2 kg potatoes
2 rolls of vegan puff pastry
1 stick of vegan butter
Salt and black pepper, to taste
A pinch of white pepper
Olive oil, as needed
2 teaspoons agave syrup
500g large button mushrooms, sliced
1 teaspoon smoked paprika
¼ cup sherry wine (marsala or brandy are also suitable), optional
200g fresh greens (stems removed)
Instructions:
Peel the potatoes and boil them until fork-tender. Strain and let them dry out completely. Mash with ½ to a whole stick of vegan butter while still warm. Season with salt, black pepper, and a pinch of white pepper. Cool and refrigerate until cold.
Steam the greens until wilted, then cool and pat dry with paper towels.
In a pan, sauté the sliced mushrooms with olive oil, salt, black pepper, smoked paprika, and optional sherry until they are golden brown and the moisture has evaporated. Cool completely.
On a baking sheet (floured if needed), roll out the puff pastry. Layer the greens and mushrooms on the pastry. Shape the cold mashed potatoes into a cylinder that will fit within the pastry. Roll the pastry around the potato filling, sealing the edges like a burrito.
Mix a little agave syrup with olive oil and brush over the pastry to create a glaze.
Bake in a preheated convection oven at 200°C (400°F) for 25 minutes, rotating if necessary for even browning.
Remove from the oven and let cool completely, preferably overnight. Cut into 1-inch portions and serve.
Note:
To achieve a golden finish, ensure that the Wellingtons are rotated in the oven to allow for even coloring. Letting them cool completely will help set the shape and make slicing easier.