QUORN WELLINGTON WITH CRANBERRY SAUCE

Quorn Wellington With Cranberry Sauce image

Provided by PinkCherryBlossom

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

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
8 tablespoons cranberry sauce
2 small oranges, juice and zest of
2 tablespoons ruby port

Steps:

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

Nutrition Facts : Calories 479.1, Fat 28, SaturatedFat 7.1, Cholesterol 35.2, Sodium 196.9, Carbohydrate 50, Fiber 3.7, Sugar 9.7, Protein 7

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