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Vegetable Wellington
To serve:
Preheat the oven to 200°C and line a baking sheet with baking paper.
Heat the oil and fry the onion and brinjal over medium heat until soft.
Add the red pepper, baby marrows and mushrooms and fry until golden and most of the liquid has evaporated.
Add the garlic and fry for 1 minute. Add the herbs, lemon zest, pesto and seasoning to taste and mix through. Leave to cool completely. Add the cheese and mix through.
Place the one sheet of pastry on the baking sheet. Spoon the vegetables down the middle of the pastry. Fold the sides over to enclose.
Place the other sheet of pastry on top and fold in underneath to enclose. Press down to close and seal.
Using a sharp knife, lightly score the top of the pastry in a criss-cross manner, taking care not to cut through pastry.
Brush with the egg wash and refrigerate for 30 minutes.
Bake for 25 – 30 minutes until golden and puffed.
To serve:
Slice and serve with LANCEWOOD® Mushroom Sauce, baby potatoes and green vegetables or salad.
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