Roasted butternut & feta Wellington

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• vancancook

  21 August 2010

  vancancook commented on this recipe

  How big is the pack of feta you are supposed to use?

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• nettle

  13 October 2010

  nettle rated and commented on this recipe

  

  nice veggie main for lunch, easy to make and very tasty too!

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• Margaret Johnston

  06 February 2011

  Margaret Johnston commented on this recipe

  I plan to make this for my vegetarian son's dinner. As Vancancook above, I am not sure of quantity of feta but that's not too important, however no temp. for roasting vegetables which is a bit of a nuisance and means I'll need to check. Have been delighted with all other recipes I have tried.

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• Margaret Johnston

  07 February 2011

  Margaret Johnston rated and commented on this recipe

  

  Quite nice, but filling flavour overwhelmed by the cumin. Should this perhaps be 1 teaspoon rather than 1 tablespoon? Needed salt and pepper. Don't think I will make it again.

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• Lou

  07 September 2011

  Lou commented on this recipe

  Very tasty, and nice cold too, was a bit of a faff to make what with roasting the veg, cooking the rice, cooling down and mixing and roliing out pastry etc. but worth it in the end as very yummy! flavours just right. good for picnics!

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• Andrew

  17 June 2012

  Andrew rated this recipe

  

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• kellyo2o2

  22 June 2012

  kellyo2o2 rated and commented on this recipe

  

  I am a vege and I thought this was great!!!! Will def make it again

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• Josephgeorge

  09 July 2012

  Josephgeorge rated this recipe

  

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• Judiper

  10 October 2012

  Judiper rated and commented on this recipe

  

  This took longer to prepare than recipe suggests! I roasted my veg for about 25mins gas 6. I used 2 tsp cumin seeds and I put in chopped basil as I hate coriander. It was very tasty but I would say served 4-5 decent sized portions rather than the 6 it suggests. I baked the wellington for 30 mins. Next time I will try with goats cheese!

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• Lyndzi

  11 January 2013

  Lyndzi commented on this recipe

  This was beautiful, I didn't change a thing except I think I got it wrong with the rice I cooked 250g of dried rice and that was way too much once cooked but I only used a third in the mixture. I will make this again and it went lovely with a Greek salad .......mmm feta :-) x

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• Lyndzi

  11 January 2013

  Lyndzi rated this recipe

  

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• Suzi

  12 February 2013

  Suzi rated and commented on this recipe

  

  Delicious but the recipe is so badly written! Please BBC re-write it!!! I've no idea what weight the rice should be when uncooked, there is no oven temperature or timings for roasting the veg and no cooking time for the last stage. Also, no guidelines on how thick to roll the pastry out. I'd put the pastry on greaseproof paper before adding the filling next time.

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http://www.bbcgoodfood.com/recipes/460639/

Ingredients

• ½ small butternut squash , peeled and cut into small chunks
• 1 small red onion , cut into wedges
• 2 tbsp olive oil
• 1 tbsp cumin seeds
• 250g cooked rice
• 1 pack feta cheese , diced
• bunch coriander , chopped
• 2 eggs , beaten
• 500g pack puff pastry

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Vegetarian

Ingredients

• ½ small butternut squash , peeled and cut into small chunks
• 1 small red onion , cut into wedges
• 2 tbsp olive oil
• 1 tbsp cumin seeds
• 250g cooked rice
• 1 pack feta cheese , diced
• bunch coriander , chopped
• 2 eggs , beaten
• 500g pack puff pastry

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