Pumpkin Wellington

Ingredients:

½             kg of pumpkin, cleaned, peeled and cut into cubes

½             tsp cinnamon powder

1              tblsp coriander seends

1              sprig chopped rosemary

2              chopped onions

½             cup coarsely chopped wallnuts

2              slices brown bread, toasted, diced

1              tsp chopped garlic

1              yellow lemon

20           g butter

1              cup mushrooms, finely sliced

1              bunch spinach (or similar greens)

250         g puff pastry

An egg wash of milk and egg

A little olive oil

Red chili flakes to taste

Some raisins

Fresh sage leaves

Salt and freshly ground pepper to taste

Baking paper

Preparation:

Initial preparations

A. Toss the pumpkin in olive oil in a pan, together with the chili, cinnamon, crushed coriander seeds and rosemary, then bake in an oven until soft.

B. In another pan, sauté the chopped onions, walnuts and sage in olive oil until soft. Add the bread crumbs once done sautéing, topping it together with salt, pepper and freshly grated lemon zest.

C. In another pan, sauté the finely chopped mushrooms with garlic and butter until soft and the liquid has evaporated. Season with a little lemon juice, salt and pepper.

D. Cook the spinach in hot water, then drain. Make sure to remove any excess water. Sauté the garlic in another pan, then add the spinach and raisins while seasoning with salt and pepper.

Forming the wellington:

Roll out the pastry puff on a sheet of baking paper measuring 20cm x 30cm, then evenly spread the mushroom mixture (C.) over its surface.

Spread the remaining mixtures (A., B. and D.) over the pastry, leaving space at its sides so you can easily roll the pastry over the filling.

Hold the baking paper at its sides and lift it towards the center. Brush the ends of the pastry that overlap with the egg wash to "seal" the ends.

Fold up the roll's ends to ensure that the filling won't leak out, then carefully roll it with a baking sheet. Brush all over with the egg wash.

Bake for 40 minutes until puffed up and golden brown.

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This recipe is a simplified variant of one of the specials currently being offered in Waterfront Cebu City Hotel & Casino's international menu. Readers who wish to sample the dish in its original flavorful flair may have it at the hotel's "Gourmet Walk".  (Compiled by Yasunari Ramon Suarez Taguchi)