Beet Wellington

inspired by Australian Masterchef, season 8, episode 37, I decided to attempt my version of Beet Wellington. It took me a few goes and there were some tears and some swearing until I got it right.

One key lesson from my fails is that instead of spreading the mushroom mixture (known as duxelles) on the pastry and then attempting to roll the Wellington, it is way more prudent to stack the filling up high 2 thirds down the sheet of pastry and fold the pastry tightly over it. It works a treat and if you get a helping hand at that stage to ensure that there is no slack in the pastry, you’ll end up with a neat parcel of plant-based goodness wrapped up in a crispy puff pastry shell.