Sweet potato, chestnut and stilton wellington
Serves 6 persons
- 500g sliced sweet potatoes
- olive oil
- 2 chopped onions
- 2 garlic cloves
- 1 red chilli
- 2 tbsp fresh thyme leaves
- 100g cooked chestnuts haled
- 500g pack puff pastry
- 100g stilton
- 1 egg
- Put the sweet potatoes in a large pan of water. Bring to the boil, blanch for two minutes then drain. Leave to cool.
- Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes or until softened. Stir in the garlic, chilli and thyme and cook for 2/3 minutes more.
- Remove from the heat and season the mixture. Stir in the chestnuts and set aside to cool completely. Combine in a bowl with the blanched potatoes.
- Roll out the pastry on a lightly floured surface to around 35cm x 45cm (14in x 18in). Transfer to a floured piece of non-stick baking paper and soon the potato mixture length ways down the middle. Crumble over the stilton.
- Brush the exposed pastry edges with the beaten egg. Fold up the sides to meet the middle, pinching to seal (trimming if needed)
- Crimp each end of the wellington (like a cornish pastie) and tuck them under to completely seal the filling.
- Re-roll any left over bits of pastry and cut into shapes such as leaves to decorate the top f the wellington.
- Once you are happy with the topping decoration brush the wellington all over with a little more egg
- Carefully lift the wellington using the paper to help you, lifting onto a large baking sheet, then leaving to chill for at least 30 minutes to firm up.
- Meanwhile pre-heat the oven to gas mark 6/200 degrees (180 degrees fan oven)
- Transfer the wellington to the hot baking sheet on the non-stick paper and bake for 30-40 minutes until from the oven and leave to stand for 5-10 minutes before serving with madeira sauce.