with Pecans, Green Beans and Miso Gravy
Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Green beans • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Leek • Kale • Pecans • Grade A egg • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).
Allergens
Utensils
Tags
Mixed Mushrooms
200 g
Pizza Dough
340 g
Garlic, cloves
2 unit(s)
Green Beans
170 g
Miso Broth Concentrate
2 unit(s)
Gravy Spice Blend
20 g
Kale, chopped
56 g
Pecans
56 g
Crispy Shallots
28 g
Truffle Sea Salt
2 g
Egg
1 unit(s)
White Cheddar Cheese, shredded
1 cup
Leek, sliced
113 g
Butter*
2 tbsp
Salt*
0.33 tsp
Pepper*
0.13 tsp
Oil*
1 tbsp
All-Purpose Flour
2 tbsp
- Before starting, remove dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 450˚F.
- Wash and dry all produce.
- Sprinkle both sides of dough with flour.
- On a parchment-lined baking sheet, stretch dough into a rough oval shape. (NOTE: Use 2 parchment-lined baking sheets for 4 servings.)
- Using a fork, poke dough 15 times all over.
- Cut mushrooms into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Trim green bean, then cut in half.
- To a small bowl, add egg yolk and 1 tsp water (use same for 4 servings), then whisk to combine. (NOTE: This is your egg wash.)
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add mushrooms, leeks and garlic. Cook for 5-6 min, stirring occasionally, until softened. (NOTE: Don't crowd the pan; cook in 2 batches for 4 servings)
- Add kale and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring occasionally, until water evaporates. Season with salt and pepper, then stir to combine.
- Transfer veggies to a large plate and place in the fridge for 4-5 min to cool slightly.
- Carefully wipe the pan clean.
- To a large bowl, add veggies, pecans and cheese. Season with salt and pepper, then stir to combine.
- With floured hands, stretch dough into a large 9x13 rectangle shape. (NOTE: The dough should now hold its shape.)
- Spread filling down the centre of the dough.
- Start rolling the dough lengthwise over the filling, flipping to make sure the seam is on the bottom. (TIP: If things get sticky, dust your hands with a bit of flour!)
- Using a fork, pinch ends of dough, pressing firmly to seal. Brush dough with egg wash. Using scissors, cut five slits into the top of the dough.
- Bake Wellington in the middle of the oven for 18-22 min, until golden-brown and crisp. (NOTE: For 4 servings, bake in the middle and top of the oven, rotating sheets halfway through.)
- Heat the same pan (from step 2) over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates. Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until green beans are tender-crisp. Season with salt and pepper.
- Meanwhile, in a small pot, heat 1 tbsp (2 tbsp) butter and miso broth concentrate over medium. When butter is melted, add Gravy Spice Blend and cook for 1 min, stirring frequently, until fragrant.
- Add 1 cup (1 3/4 cups) water. Bring to a simmer. Cook for 2-3 min, stirring often, until gravy thickens slightly. Season with salt and pepper.
- Once Wellington is done, let cool slightly on the baking sheet for 5 min.
- Using a serrated knife, slice Wellington into 8 (16) equal pieces. Season with truffle salt.
- Divide Wellington and green beans between plates.
- Spoon half the miso gravy over top of green beans.
- Sprinkle green beans with crispy shallots.
- Serve remaining miso gravy on the side.
1280
kcal
Calories
72
g
Fat
28
g
Saturated Fat
123
g
Carbohydrate
14
g
Sugar
13
g
Dietary Fiber
44
g
Protein
185
mg
Cholesterol
2570
mg
Sodium
1.5
g
Trans Fat
1200
mg
Potassium
650
mg
Calcium
10
mg
Iron
