Feta, Butternut Squash, Caramelised Onion and Cashew Nut Wellingtons

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 7 Reviews

Recipe by Cook Vegetarian
Serves 8
Ready in 60 mins +

Ingredients

  • 2 tbsp butter or vegan margarine
  • 2 large white onions, finely chopped
  • 20g caster sugar
  • 1.2kg butternut squash, peeled and deseeded
  • 2 tbsp olive oil
  • 50g cashew nuts
  • salt and pepper
  • 1 medium bunch of chives, finely chopped
  • 100g vegetarian feta, crumbled
  • 4 vegan filo pastry sheets approx 30cm x 24cm
  • 100g fresh baby spinach, washed
  • a little vegan margarine, melted
  • a few poppy seeds

Nutritional Information:

Calories: 288
Fat: 14.7gg

How To Cook

  1. Preheat the oven to 180C/350F/Gas 4. Melt the butter in a pan and fry the onions over a medium heat for approximately 10 minutes, until they are golden brown. Add the sugar, stir through and cook for a further 10 minutes.
  2. Dice the butternut squash into small pieces; put them on a baking tray and drizzle with the olive oil. Roast them in the oven for 30 minutes or until they are soft. Place in a bowl and allow to cool.
  3. Spread the cashew nuts out on another baking tray and roast in the oven for five minutes. Take them out, give the tray a good shake and then put them back for another five minutes, until golden.
  4. Mash the roasted butternut squash and season with salt and pepper. Add the finely chopped chives, caramelised onions and feta and mix them together well. Unwrap the filo pastry and lie it flat, covering it with a damp tea towel to stop it from drying out. Take two pieces of filo and put one on top of the other. Spoon half the mixture into the middle and make a long shape; leave a 5cm border of pastry around the edges.
  5. Place half the spinach leaves on top of the mixture and then half the roasted cashew nuts. Brush the edges of the pastry with the melted margarine. Then roll up the pastry, tucking the short sides in as you roll to keep it neat, and making sure the seam ends up underneath. The end result should be a neat oblong parcel with tucked-in sides.
  6. Brush the top with some more melted margarine and sprinkle with poppy seeds; carefully put the parcel on a large baking sheet. Repeat the same procedure with the remaining ingredients to make a second wellington. Bake them in the oven for 25 minutes until golden brown.
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Comments

7 people have helped to review this recipe. Thank you!

Posted by Sandstorm on April 1, 2012

These are lovely and very easy to make. I chopped the cashew nuts roughly after roasting. The good thing is you can make them in advance and leave covered with damp tea towel.

Posted by Moonia on April 20, 2012

Lovely!! I also chopped the nuts

Posted by Rigismum on May 11, 2012

This recipe is misleading, in the photograph it shows 4 wellingtons and serves 8?  then it goes on to instruct you to make 2 wellingtons with the mixture.

Posted by yic147 on May 29, 2012

Has anyone got any idea whether this would freeze OK? Maybe make the parcels up and freeze before cooking? I generally just cook for one but I still like my Sunday dinner so I’m thinking half the mixture, 4 parcels, cook 1 and freeze 3.

Posted by FaeGilfillan on May 30, 2012

Hi Vic147

Freeze it after you assemble it but before you bake it, and defrost thoroughly before cooking.

Happy cooking!
Fae

Posted by yic147 on June 5, 2012

I really enjoyed this, perfect for Sunday dinner with all the trimmings. Really easy to make, too.  I halved the mixture and made 4 individual parcels. Thanks for the advice on freezing Fae!

Posted by vickylp3 on January 4, 2013

One of the tastiest things I have ever eaten, and pretty low calorie too!
A bit of sage in the mix doesn’t go amiss

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Feta, Butternut Squash, Caramelised Onion and Cashew Nut Wellingtons
  • Recipe by Cook Vegetarian
  • Serves 8
  • Ready in 60 mins +
    Ingredients
  • 2 tbsp butter or vegan margarine
  • 2 large white onions, finely chopped
  • 20g caster sugar
  • 1.2kg butternut squash, peeled and deseeded
  • 2 tbsp olive oil
  • 50g cashew nuts
  • salt and pepper
  • 1 medium bunch of chives, finely chopped
  • 100g vegetarian feta, crumbled
  • 4 vegan filo pastry sheets approx 30cm x 24cm
  • 100g fresh baby spinach, washed
  • a little vegan margarine, melted
  • a few poppy seeds
    How to Cook
  1. Preheat the oven to 180C/350F/Gas 4. Melt the butter in a pan and fry the onions over a medium heat for approximately 10 minutes, until they are golden brown. Add the sugar, stir through and cook for a further 10 minutes.
  2. Dice the butternut squash into small pieces; put them on a baking tray and drizzle with the olive oil. Roast them in the oven for 30 minutes or until they are soft. Place in a bowl and allow to cool.
  3. Spread the cashew nuts out on another baking tray and roast in the oven for five minutes. Take them out, give the tray a good shake and then put them back for another five minutes, until golden.
  4. Mash the roasted butternut squash and season with salt and pepper. Add the finely chopped chives, caramelised onions and feta and mix them together well. Unwrap the filo pastry and lie it flat, covering it with a damp tea towel to stop it from drying out. Take two pieces of filo and put one on top of the other. Spoon half the mixture into the middle and make a long shape; leave a 5cm border of pastry around the edges.
  5. Place half the spinach leaves on top of the mixture and then half the roasted cashew nuts. Brush the edges of the pastry with the melted margarine. Then roll up the pastry, tucking the short sides in as you roll to keep it neat, and making sure the seam ends up underneath. The end result should be a neat oblong parcel with tucked-in sides.
  6. Brush the top with some more melted margarine and sprinkle with poppy seeds; carefully put the parcel on a large baking sheet. Repeat the same procedure with the remaining ingredients to make a second wellington. Bake them in the oven for 25 minutes until golden brown.
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