Spiced Brioche Buns
Veggie Wellington is rolled in spinach leaves stuffed with mushrooms, onions and water chestnuts. It is baked in the oven to give it a crunchy twist. It can be served as a starter.
Spiced Brioche Buns
Cuisine

- French

Serves

- 2

Cooking Time

-25 Min

Difficulty

- Medium

Preparation Time

- 15-17 Min

INGREDIENTS

  • FOR Veggie Wellington
  • 1 cup soya chunks
  • 5 button mushrooms
  • 2 onions
  • 4 tbsp olive oil
  • 5 water chestnuts
  • 7 garlic cloves
  • salt
  • 1 tbsp butter
  • 4 tbsp pine nuts
  • few sprigs of rosemary
  • springs of thyme
  • 1 tbsp chive
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 2 tbsp whole wheat flour
  • 1 tbsp parsley
  • salt
  • puff pastry dough
  • 5 blanched spinach leaves
  • 1 tsp black pepper powder
  • 2 tbsp milk
  • FOR Salad
  • 5 spinach leaves
  • 5 kale leaves
  • 4 tbsp olive oil
  • salt
  • 1 tsp black pepper powder
  • 1 tsp lemon zest
  • 1 tbsp chopped chives
  • few sprigs of thyme
  • 1 water chestnut
  • 1 tbsp pine nuts
  • 1 onion

HOW TO PREPARE SPICED BRIOCHE BUNS

  1. 1

    Procedure to make Veggie Wellington: In a bowl add soya chunks, water and let it soak for 40 minutes.
  2. 2

    Finely chop button mushrooms, onions and water chestnuts.
  3. 3

    In a heated pan add olive oil, chopped garlic, mushrooms, onions, chestnuts, salt and mix it well.
  4. 4

    Add butter, chopped pine nuts, a mixture of chopped sprigs of rosemary, thyme, chives, butter and mix it in the pan.
  5. 5

    Add lemon zest, lemon juice and mix it.
  6. 6

    Add whole wheat flour, chopped parsley leaves and stir it.
  7. 7

    Drain the water of soya chunks and chop it.
  8. 8

    Add the chopped soya chunks in the pan, add salt and mix it.
  9. 9

    Roll out the dough and dust on the flour.
  10. 10

    To the dough add blanched spinach leaves and dust flour over it.
  11. 11

    Add the filling to the spinach leaves and seal it.
  12. 12

    Add black pepper powder, brush milk over the dough and cover the spinach leaves by folding it.
  13. 13

    Brush milk over it and bake it in the oven at 160' C for 25 - 28 minutes.
  14. 14

    Chop spinach leaves and kale leaves.
  15. 15

    In a bowl add olive oil, salt, black pepper powder, lemon zest, chopped chives, sprigs of thyme, chopped water chestnut.
  16. 16

    Add pine nuts, onions, chopped spinach and kale leaves and mix it.
  17. 17

    Cut slices of veggie wellington.
  18. 18

    To garnish add pine nuts, mushrooms and Veggie Wellington is ready to serve.
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Chef Gautam Mehrishi loves biking through the Himalayas, giving a twist to Indian food and a fragrant pot of desi ghee, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he�s never looked back!

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