Wellington Roll with Mushrooms and Cheese
cobalt (Co)
selenium (Se)
copper (Cu)
manganese (Mn)
Vitamin B5
Vitamin K
Description
Savory puff pastry roll filled with mushrooms, onion and cheese. A simple meatless version of the famous Wellington.
- Preheat the oven to 200°C.
- Slice the mushrooms and finely dice the onion.
- Heat sunflower oil in a pan and sauté the onion until translucent.
- Add mushrooms, thyme, salt and pepper. Cook over high heat until the liquid evaporates and the mushrooms are golden. Let cool.
- Grate cheese on a coarse grater.
- Roll out the puff pastry on a floured surface into a rectangle 3-4 mm thick.
- Spread the cooled mushroom filling over the pastry, leaving a 2 cm border.
- Sprinkle the grated cheese on top.
- Roll the pastry into a tight log and seal the edges.
- Place the roll seam-side down on a baking sheet lined with parchment paper.
- Brush the roll with beaten egg yolk.
- Make several diagonal slashes on top with a sharp knife to release steam.
- Bake for 20-25 minutes until golden brown.
- Remove from the oven and let rest for 5-7 minutes before slicing.
525
180 kcal / 100 g
kcal
18.5 g
6.4 g / 100 g
Protein
41.4 g
14.2 g / 100 g
Carbohydrates
31.8 g
10.9 g / 100 g
Fats
3.9 g
1.4 g / 100 g
Ash
4.1 g
1.4 g / 100 g
Fiber
65.3%
Water
2.8 g
1.0 g / 100 g
Sugars
28.5 g
9.8 g / 100 g
Starch
0.09 g
0.03 g / 100 g
Omega-3
4.3 g
1.48 g / 100 g
Omega-6
16.0 g
5.5 g / 100 g
SFA
