California Avocado Wellington

1. Preheat the oven to 400 degrees F.
2. Place garlic and olive oil in a small nonstick skillet over low heat, swirl occasionally until garlic becomes golden. Add in mushrooms, three color bell peppers, black olives, salt, black pepper and red hot chile pepper.
3. Stir to combine and cook for 5-8 minutes, or until the liquid evaporates from the mushrooms. Transfer to a bowl to cool.
4. Slice the avocados in half, removing the seed and peel, then fill the mushroom-pepper stuffing in the middle of the avocado, covering the hole where the seed was. (You may have extras vegetables; if so keep warm and serve alongside the cooked Wellingtons or reserve for another use.) Top with the pepper jack cheese.
5. Thaw puff pastry sheet under room temperature 15-20 minutes. Cut the puff pastry sheet into 8×6 inch rectangles.
6. Place a sheet of baking or parchment paper on a baking tray then place the puff pastry sheets on top. Place the chopped herbs and stuffed avocados cheese side down on the edge of the pastries, making sure to leave an extra 1-inch border at the edge of the pastry.
7. Brush half of the beaten egg on edge of pastry sheets, very carefully cover the avocado with the pastry on the other side and press down to seal the edges. Carefully trim any excess pastry around the edges Use a knife to cut a few vents into avocado Wellington to allow steam to escape. Chill in the refrigerator for 30 minutes to rest.
8. To make Curry Tomato Sauce: Place fresh tomatoes in a blender to crush. Heat a small pan over medium heat, add tomato, ketchup and curry powder and simmer to reduce by half.
9. Take the Wellington out from the refrigerator. Brush remaining beaten egg on the top and sides of the avocado Wellington. Bake in the oven for 20 to 25 minutes, or until golden and flaky.
10. Place curry tomato sauce and avocado Wellington on a plate and serve.

Serving Suggestion: Serve with a green salad, potatoes, or sauteed vegetables.

Beverage Pairing: Glass of chardonnay or mineral water.