Page 7 - 20201203 - Beetroot wellington Chocolate Mousse

Beetroot Wellington

served with Hasselback potatoes, celeriac puree, kale and a blasamic sauce

Wrap the beetroot wellington

1. Now on a floured surface unroll the pastry sheet and lay it out, and in a
bowl, beat your eggs. Using a bowl cut out two circles, ensuring the
bowl is wide enough to cover the beetroot.

2. Carefully remove the beetroot from the clingfilm and place in the centre
of one of the cut out pastry circles. Using a kitchen brush, brush the
pastry around the beetroot with beaten egg.

3. Next, drape the second pastry circle over the top of the beetroot and
then seal the beetroot in the pastry making sure the two pastry circles
meet and that the beetroot is wrapped tightly.

4. Trim the excess pastry from around the beetroot, again brush the edges
with beaten egg and using a fork and pressing firmly seal the bottom of
the pastry parcel and then brush the whole pastry parcel in egg wash.

5. Using a sharp knife, create a steam hole in the top of the wellington
pushing the knife all the way through the pastry.

6. Leave in the fridge until you are ready to cook.

7. Your celeriac and Hasselback potatoes should almost be ready to come
out of the oven. Once cooled the potatoes can be left in the fridge until
serving and there are only a couple of preparation tasks left for the
celeriac, which you’ll find on the next page,