Vegetable Wellington with Beets & Goat Cheese

• Produce

  • 8 Beets, medium sized
  • 2 Carrots
  • 1 Leek
  • 7 oz Mushrooms

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Dairy

  • 6 oz Spreadable or soft goat cheese

• Other

  • 1 (10x15-inch frozen puff pastry sheet, thawed

Found on yummyaddiction.com

Ingredients

• 1 (10x15-inch) frozen puff pastry sheet, thawed
• 7 oz. (200g) mushrooms, sliced
• 2 carrots, grated
• 1 leek, cut lengthwise and sliced (white & light green parts only)
• 4 tablespoons vegetable oil
• 6 oz. (170g) spreadable or soft goat cheese
• 8 medium sized beets
• salt and pepper, to taste
• 1 egg, beaten

Directions

• Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 50 minutes.Transfer to a plate and reduce the temperature to 350°F (175°C).
• When the beets are cool enough to handle, trim off their ends and peel. Set aside.
• In a skillet, heat the vegetable oil and saute the leek for about 5 minutes, or until softened. Add the carrots and cook for 4-5 minutes more. Transfer to a plate.
• In the same skillet, add the mushrooms and cook until they start to brown, for about 5 minutes. Salt and pepper to taste.
• Line two baking sheets with parchment paper. On a floured surface, cut the puff pastry sheet in half and, working with one sheet at a time, carefully roll it out to form a square. Transfer the pastry to the baking sheets.
• Divide the fillings into two parts and, working about 1 inch from the bottom edge, arrange the leek and carrot mixture. Top with the mushrooms. Make a “X” shaped cut into the center of each beet and stuff them with the goat cheese. Arrange 4 beets on each sheet. If they wont fit, carefully stretch the pastry sheet a bit.
• Fold the unfilled side of the pastry over the filling to enclose it, gently sealing around the edges. Brush the top of the pastry with an egg.
• Bake for 35-40 minutes, or until crust is golden brown. Enjoy!