Creating Wines of Distinction

Beetroot Wellington

Beetroot Wellington:

400g large Beetroot cooked and pealed.

100g Swiss Chard stems removed, blanched and dried

200g mushroom duxelle

500g vegan puff pastry

Salt and pepper to taste

Sprig of thyme

Oil to sear

Trim the beetroot with round cutter to all be the same size. Sear off in a hot skillet with some oil, thyme and season with salt and pepper. Set aside over a drying rack.

Cover a work surface with plastic wrap and lay out the blanched Swiss chard overlapping to the size of all the beetroot set together in a roll. Spread out the duxelle over the Swiss chard pressing it down a bit (will help the leaves stay together when rolling). place the beetroot on the duxelle so that it forms a long log, roll up in the Swiss chard, mushroom sheet and roll up tight in plastic wrap. Place in fridge to set up for 2 – 3 hours.

Roll out the vegan puff pastry to size and brush with almond milk to become tacky, remove plastic wrap from beetroot roll end place on pastry an roll up tight and trim the edges. Wrap in plastic wrap and set-in fridge to firm up pastry.

Preheat oven to 180 C

Brush with almond milk and set aside to dry a bit (10 minutes) and then brush again and scribe patrons with a knife,

Bake for 20-30 minutes at 180 C

Cool slightly, slice and serve.


Vegan puff pastry

For the dough

600g fine white flour

15g salt

100g cashew butter

250 ml ice cold water

15ml lemon juice


Mix all ingredients together and kneed a bit to develop some gluten and until the dough does not stick to your hands or surface, wrap and rest in the fridge until butter is ready.


For the butter block

300g cashew butter

70g vegetable fat

50g flour


Mix all ingredients together and put in a zip lock sandwich bag and flatten out. Place fat in fridge until hard.

Take out the dough and cut a cross in the dough and pull it open to form a square, roll out slightly and put the butter square in and fold over the dough like a business letter and roll out length ways until 1cm thick. Fold one side up 2/3 and the other side to meet up with the edge of the first fold. And then fold in half. Cover and place in fridge for 30-40 min

Roll out again length ways again and repeat the fold process.

Repeat one more time after resting the dough in the fridge for 30-40 min

After resting the dough after the last roll out in a sheet about 5 mm thick



Vegetable jus


500g white onion sliced with peals

200g carrots sliced

1 bunch celery

200g aubergine sliced

100g kombu

50g tomato paste

1 bottle of red wine


5g xanthan gum


Roast vegetables in a tray in the oven until almost burnt. Add tomato paste and roast about 10 minutes longer. Deglaze with red wine and braise 30 minutes longer in oven. Put mix in a large pot and cover with water. Cook for about 4 hours topping up with water every now and then. Strain and reduce the liquid to about half or a 2lt, blend in xanthan little bit by little bit so get a nice jus consistency



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