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Kale & Capsicum Wellington Recipe
How to Make Kale & Capsicum Wellington
Method
Preheat oven to 200°C (or 180°C fan forced). Line baking tray with baking paper. Cut the capsicum lengthways. Remove seeds and pith and slice thinly. Peel, half and slice the red onion. In a large frypan or wok, sauté the onion, garlic and capsicum in olive oil for about 5 minutes. Add the kale and cook on low heat until the kale has wilted. Carefully tip the contents into a large sieve and push out any excess moisture with a wooden spoon. Allow to cool. Meanwhile, crack the eggs into a bowl and whisk. Remove 2 teaspoons of the beaten egg into a small dish and set aside, to brush onto the wellington. Add the cream cheese, grated cheese and paprika to the whisked eggs. Season with salt and pepper and mix well. Mix this egg mixture with the kale mixture. Join the edges of 2 pastry sheets, but overlapping them slightly and pressing together well so no seam is visible. Place kale and egg mixture into the centre of pastry, in a large oblong shape. Roll the ends of the pastry over the mixture, then roll over the sides of the pastry to form an oblong parcel. Use some of the whisked egg to seal the bottom where the pastry overlaps. Carefully turn the parcel over and onto the lined baking tray. Mix the remaining egg with the milk and brush over the wellington parcel. Cut a few small slits into the top with a sharp knife. Bake in the oven for approximately 30 minutes or until golden brown.
