Roasted Vegetable Wellington

Step 1

Place cauliflower, carrots, and asparagus into a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer on a foil-lined baking sheet, separating the asparagus from the cauliflower and carrots.

Step 2

Roast for 15 minutes, until asparagus is tender. Remove the asparagus and set aside. Return the baking pan to the oven for an additional 5 minutes, until the cauliflower and carrots are tender. Set aside.

Step 3

While the cauliflower, carrots, and asparagus are roasting, add spinach and 1 tablespoon of water to a large skillet over medium-high heat. Cook, stirring frequently until spinach is wilted. Transfer the spinach to a colander, rinse with cold water, and squeeze out as much liquid as possible. Spread out on a kitchen towel to dry.

Step 4

Reduce the oven temperature to 375°F.

Step 5

On a lightly floured surface, roll out the pastry dough to at least 12"x16". Spread evenly with Mushroom Pate leaving a 1-inch border all around.

Step 6

Arrange the carrots and asparagus lengthwise to cover the pate. Top with cauliflower and spinach.

Step 7

Carefully roll into a log shape so that the vegetables are completely covered by the puff pastry dough. Pinch the ends closed and tuck under. Lightly brush melted butter over the surface.

Step 8

Transfer to a parchment-lined baking sheet. Bake for 40-45 minutes, until golden in color. Allow to stand for 15 minutes then slice and serve hot.