Home > Recipes & Trends > Dolcelatte, Beetroot & Squash Wellington
  • Serves: 2


    • 400g Puff Pastry

    • 2 Large Beetroots

    • 1/2 Butternut squash

    • 10g Thyme

    • 200g Galbani Dolcelatte

    • 1 Yolk of an egg

    • 1 Red onion

    • 50g Plain flour

    • 15g Balsamic vinegar

    • 1 Egg

    • 125g Milk

    • 100g Single cream

    • 1 Shallot

    • 2 Garlic cloves

    • 5g Herb oil

  • Method

    • 1 Steam or roast 2 large beetroots (unpeeled) then allow to cool. Peel the skin then cut the squash into thin wedges and roast the butternut squash on a separate roasting tray with thyme until tender. Slice the red onion and roast with sugar and balsamic vinegar.

    • 2 To make the pancake, first whisk to combine egg, flour, and milk into a thin batter. Place into a heated and lightly oiled non-stick pan until a pancake forms. Flip to ensure even cooking, then put to one side.

    • 3 Roll out the puff pastry into a rectangle shape - large enough to wrap the roasted vegetables and the Dolcelatte filling. Then, place the pancake on a sheet of clingfilm and place the cooled roasted vegetables inside the pastry. Roll into a cylinder shape with the Dolcelatte and allow to chill in the fridge until firm.

    • 4 Carefully wrap the Dolcelatte veg pancake filling inside the pastry and seal. Egg wash the pastry then leave to chill.

    • 5 Cut a pasty lattice sheet using a lattice cutter and place on top of the wellington. Glaze the wellington with egg yolk again and chill in the fridge again.

    • 6 Place the Wellington on a baking tray lined with parchment paper. Bake in the preheated oven (200C/fan180c/gas6) for 30-35 minutes or until the pastry is golden brown and crisp.

    • 7 Finely chop the shallot and garlic. In a saucepan, heat the herb oil over medium heat. Add the chopped shallot and garlic, and sauté until they become translucent.

    • 8 Add the single cream and Dolcelatte cheese to the saucepan. Stir continuously until the cheese is melted and the sauce is smooth.

    • 9 Once the Dolcelatte Wellington is done baking, remove it from the oven and let it rest for a few minutes. Slice the Wellington into portions and serve it with the warm Dolcelatte sauce split with herb oil.

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