LightLife Wellington (6 oz/172 g portion) - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

172 g/6 oz

Ingredients

	Metric	Imperial
Lightlife Ground - MLF	2.2 Kg	4.8 Lbs
Onions, finely diced	400 mL	1-2/3 cups
Peppers, Red or Yellow, finely diced	200 mL	6-3/4 Fl oz
Garlic, minced	15 mL	1 Tbsp
Italian Herb Mix	30 mL	2 Tbsp
Canola Oil	60 mL	1/4 cup
Mushrooms, white, sliced	650 g	1.4 Lbs
Eggs, raw, whole	4 Each	4 Each
Puff Pastry, commercial, sheets	750 g	1-2/3 Lbs
Salt	10 mL	2 tsp
Black Pepper, ground	10 mL	2 tsp

Defrost puff pastry sheets but keep cold until rolling out. In a bowl, mix LightLife grounds with onions, garlic, peppers and Italian Herbs; set aside for assembling Wellingtons. Heat oil in a pan, sautee mushrooms until tender, season with salt and pepper; set aside to cool for assembling Wellingtons. Whisk eggs in a separate bowl for assembly.
Roll out puff pastry sheets to a shape of approximately 18" x 9 " (or 45 cm x 22.5 cm). (1 sheet should form approximately 10 portions of sliced Wellington). Place 250 g of cooled mushrooms into the centre strip of the puff pastry, leaving 1" on each end and 3" on either side (it will look like a loaf once rolled). Top mushrooms with 1,000 g of LightLife grounds mixture. Brush all edges of the puff pastry with egg wash. Wrap each puff pastry square into a sealed log-sized shape and place fold side down on a parchment paper lined baking sheet. Brush remaining egg wash over the top of the Wellington.
Bake in a preheated 350 F oven for 28 minutes or an internal temperature of 165 F is reached and the puff pastry is golden brown. Remove from oven and let Wellingtons rest for 10 minutes and cut into equal sized portions (approximately 10 per Wellington).

Serve with vegetarian gravy or Hollandaise sauce (nutritional analysis not included).