Vegetable Wellington
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 674.5
- Total Fat: 49.2 g
- Cholesterol: 105.8 mg
- Sodium: 1,223.2 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 2.9 g
- Protein: 14.8 g
View full nutritional breakdown of Vegetable Wellington calories by ingredient
Number of Servings: 3
Ingredients
-
1 tbsp olive oil
10 spears of asparagus, medium size
1 red bell pepper, medium size
10 mushrooms, small size
1/2 bag of baby spinach (~2 cups)
4 oz cream cheese
2 tbsp pesto
1 egg
1 sheet Pepperidge Farm frozen puff pastry, thawed
1 cup prepared tomato sauce
Directions
Thaw one sheet of Pepperidge Farm frozen puff pastry, either overnight in the fridge or for an hour at room temperature, wrapped in a towel.
Chop the asparagus, red pepper, and mushrooms, and saute in the olive oil over medium heat until tender. Add the spinach, turn off the heat, and mix until the spinach is wilted.
Combine the cream cheese and pesto, and stir until well-mixed.
Beat the egg with 2 tsp of water.
Lay the puff pastry on a cutting board, and cut into 3 equal strips. Place 1/3 of the cream cheese mixture on the bottom half of each strip of puff pastry. Place 1/3 of the sauteed vegetables on top of the cream cheese on each strip. Brush the egg onto the bottom edges of the puff pastry, and fold the top half of the pastry on top of the sauteed vegetables. Squeeze the edges together. You can crimp with a fork if desired.
Transfer the 3 pastries onto a lightly oiled baking sheet, and brush the top of each pastry with egg. Place in the fridge for at least 10 minutes, and up to several hours.
Preheat the oven to 400F. Bake the pastries for 10-15 minutes, until golden brown. Heat the prepared tomato sauce, and serve over top of the wellington.
Number of Servings: 3
Recipe submitted by SparkPeople user CNDNVEGGIE.
Chop the asparagus, red pepper, and mushrooms, and saute in the olive oil over medium heat until tender. Add the spinach, turn off the heat, and mix until the spinach is wilted.
Combine the cream cheese and pesto, and stir until well-mixed.
Beat the egg with 2 tsp of water.
Lay the puff pastry on a cutting board, and cut into 3 equal strips. Place 1/3 of the cream cheese mixture on the bottom half of each strip of puff pastry. Place 1/3 of the sauteed vegetables on top of the cream cheese on each strip. Brush the egg onto the bottom edges of the puff pastry, and fold the top half of the pastry on top of the sauteed vegetables. Squeeze the edges together. You can crimp with a fork if desired.
Transfer the 3 pastries onto a lightly oiled baking sheet, and brush the top of each pastry with egg. Place in the fridge for at least 10 minutes, and up to several hours.
Preheat the oven to 400F. Bake the pastries for 10-15 minutes, until golden brown. Heat the prepared tomato sauce, and serve over top of the wellington.
Number of Servings: 3
Recipe submitted by SparkPeople user CNDNVEGGIE.