Quorn is a meat substitute made from a fungi. Although discovered and manufactured in the UK, I believe it is also available in other countries.
My Private Note
Units: US | Metric
- 454 g quorn roast, thawed
- 425 g ready made puff pastry
- 130 g coarse country quorn pate
- 2 tablespoons chopped fresh parsley
- 1 beaten egg
for the sauce
- 1Cut roast in half lengthways.
- 2Roll out the pastry to make two 12 by 6 inch rectangles.
- 3Place the roasts end to end in the middle of the pastry.
- 4Mix parsley and pate and spread over the top of the roast.
- 5Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired.
- 6Glaze with the egg and chill for 20 minutes.
- 7Heat oven to 220°C and cook for 20 minutes.
- 8Cover the ends with foil and reduce heat to 200°C cook for another 15 minutes.
- 9To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.
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Nutritional Facts for Quorn Wellington With Cranberry Sauce
Serving Size: 1 (161 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 479.1
- Calories from Fat 252
- Total Fat 28.0 g
- Saturated Fat 7.1 g
- Cholesterol 35.2 mg
- Sodium 196.9 mg
- Total Carbohydrate 49.9 g
- Dietary Fiber 3.7 g
- Sugars 9.7 g
- Protein 7.0 g
The following items or measurements are not included: