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    You are in: Home / Christmas / Quorn Wellington With Cranberry Sauce Recipe
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    Quorn Wellington With Cranberry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    PinkCherryBlossom's Note:

    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.

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    Ingredients:

    Servings:

    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

    Directions:

    1. 1
      Cut roast in half lengthways.
    2. 2
      Roll out the pastry to make two 12 by 6 inch rectangles.
    3. 3
      Place the roasts end to end in the middle of the pastry.
    4. 4
      Mix parsley and pate and spread over the top of the roast.
    5. 5
      Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired.
    6. 6
      Glaze with the egg and chill for 20 minutes.
    7. 7
      Heat oven to 220°C and cook for 20 minutes.
    8. 8
      Cover the ends with foil and reduce heat to 200°C cook for another 15 minutes.
    9. 9
      To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.

    Ratings & Reviews:

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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
    52%
    Total Fat 28.0 g
    43%
    Saturated Fat 7.1 g
    35%
    Cholesterol 35.2 mg
    11%
    Sodium 196.9 mg
    8%
    Total Carbohydrate 49.9 g
    16%
    Dietary Fiber 3.7 g
    14%
    Sugars 9.7 g
    38%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    quorn roast

    quorn pate

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