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Leftover Veg + Butter Bean Wellington
This recipe is by MEGA bean champ, Dominic Franks - Dom is a food writer + content creator behind @dominthekitchen
“It’s possible that I love Christmas leftovers more than I love the big meal itself. There’s just something wonderful about re-using all the bits of veg and turning it into something even more delicious.
This Wellington, with its butter bean stuffing mixed in is simply divine. It makes for a great Boxing Day feast or for a meal during that languorous week between Christmas and New Year” - Dom
Ingredients
100g Queen Butter Beans - drained (we’ll use the rest in the filling)
5g packet stuffing mix such as Paxo (or leftover stuffing)
1 tbsp olive oil
1 tsp fresh sage - finely chopped
For the filling:350g of mixed leftover vegetables – roughly chopped (we used brussel sprouts, roasted carrots, roasted potatoes and roasted parsnips)
200g butter beans
1 tsp fresh thyme leaves
1 tsp fresh rosemary leaves – chopped
100g mashed potato
2 tbsp Dijon mustard
200g spinach, cooked down and drained
1 egg - beaten
You will also need:2 sheets 320g sheet of ready-rolled puff pastry, roughly 35 x 23cm (fridge-cold)
1 egg - beaten
A large mixing bowl
large baking tray, roughly 43 x 30cm, lined with baking parchment
a lattice roller cutter (optional)
Gravy - to serve
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Directions
Pre-heat the oven to 200°C (180ºC fan/400°F/Gas 6).
Start by making the stuffing. Add the stuffing mix to a large bowl and rehydrate according to the package instructions. (Or use the equivalent weight of leftover stuffing from the Christmas meal.) Add the beans, a little olive oil and the fresh sage and mix well, crushing the beans as you mix - you’re looking for a thick, chunky paste consistency. Season with salt and pepper.
Add the chopped veg, mashed potato, remaining butter beans, beaten egg, thyme, rosemary and a good pinch of salt and pepper to the stuffing mix and mix well. Set aside in the fridge.
Steam or wilt the spinach in a pan, let it cool, then squeeze out the excess moisture.
Unroll one of the pastry sheets. Place one pastry sheet onto the baking sheet and spread one side with Dijon mustard, then lay the spinach in a layer on top. Remove the vegetables and stuffing mix from the fridge and tip it out onto the spinach, forming it into a large cylinder shape. Fold over the pastry to envelope the filling. Seal the edges with a fork and turn it over on the baking sheet so the sealed edge is at the bottom. Tuck in the ends. Brush the whole thing with beaten egg.
Roll out your second pastry - make sure it’s fridge cold! Use the lattice roller cutter to cut your second pastry sheet (or score with a knife into a lattice pattern). Carefully drape it over the wellington. Brush with egg wash and season on top with salt and pepper.
Bake in the oven for 35 – 45 minutes or until the pastry is puffed and golden. (You may have to reduce the temperature for the last 10 minutes to make sure the inside is cooked but the outside doesn’t brown). If you’re serving with gravy, now is a good time to get it prepared.
Remove from the oven and allow to sit for 10 mins before carving into it.
Slice the wellington into thick portions and drizzle with gravy.
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