Mini seven-colours Wellington

Ingredients

Method

• 700 g butternut, diced
• 3 T olive oil
• 4 sprigs thyme
• sea salt and freshly ground black pepper, to taste
• 1 bunch kale or spinach
• 4 T Woolworths red pepper-and-chilli pesto
• 4 large whole red beetroot, cooked and peeled
• 2 rolls Woolworths frozen puff pastry
• 1 large free-range egg, beaten

Method

Ingredients

1. Preheat the oven to 180°C. Place the butternut in a roasting pan, drizzle with the olive oil, scatter with the thyme and season.

2. Roast for 15–20 minutes, or until cooked and soft. Allow to cool slightly, then mash.
Blanch the kale or spinach in boiling water for 2–3 minutes, then refresh in iced water. Place the leaves between 2 clean tea towels and gently roll to remove excess moisture, taking care not to tear the leaves.

4. Line 4 small ramekins with clingwrap. Place blanched kale leaves into the ramekin, using enough leaves to cover the base and sides. Spoon 1 T pesto into the centre of the kale. Place a whole beetroot on top of the pesto, then top with a layer of mashed butternut. Finish with another kale leaf. Repeat this process using the remaining beetroot. Cover the ramekins with clingwrap and chill for 30 minutes.

5. Roll out both sheets of pastry and cut each into four squares. Remove the chilled beetroot parcels from the ramekins and place each in the centre of a pastry square. Brush the edges of the pastry with egg, then top with the remaining pastry squares. Press, shape and crimp the edges to seal, then brush the top with egg. Score the pastry lightly and make a small hole in the top of each mini Wellington to allow steam to escape.

6.Bake at 200°C for 25 minutes, or until the pastry is golden and cooked through.

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Videographer: Romy Wilson

Photographer: Shavan Rahim

Food Assistant: Chevonne Fourie