Sweet Potato Wellington




1 large sweet potato

1 leek, finely chopped

2 garlic cloves, finely chopped or minced

5 large mushrooms, finely chopped or blend in a food processor

2 kale leaves, finely chopped

1 sprig fresh rosemary, chopped

1 tsp dried oregano

1-2 sheets puff pastry, thawed (check ingredients to make sure its vegan. GF pastries are available at health food stores)




1. Preheat oven to 180 degrees celcius

2. Wash sweet potato, poke a few times with a fork and cook in oven until tender

3. In a frypan, add leek and garlic and cook until brown

4. Add mushrooms, kale and herbs and cook until everything is soft (may take a while for kale to soften)

5. Remove from heat and allow to cool

6. Once the sweet potato is tender, remove from oven and increase oven temperature to 200 degrees Celsius 

7. Lay pastry on a lined baking tray

8. Scoop half the mushroom mixture into the centre of the pastry and spread all over (leaving a few cm on each edge)

9. Chop the ends off the sweet potato and peel off skin

10. Place potato in the centre of the pastry on top of the mushroom mixture

11. Scoop remaining mushroom mixture onto the potato

12. Roll one side of the pastry up and over the potato, then roll the other side and fold the edges under

13. Roll so the edges are underneath so it stays together

14. Lightly brush the top and sides of the pastry with almond or nutelex (optional)

15. Place in oven and cook for 20 minutes until golden

16. Serve with salads or roast veggies and gravy.






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