Vegetable Wellington
Roasted butternut squash, mushrooms, spinach and chestnuts wrapped in puff pastry and baked until golden.
Photograph credit: Vegetable Wellington, done by Johan Jönsson (Julle) · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Make Ahead and Storage
Keeps in the fridge for 3 days. Reheat in a 180°C / 355°F oven for 20 minutes.
Vegetable Wellington: The Method
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Heat the oven to 200°C / 390°F. Roast the squash with half the oil for 20 minutes.
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While the squash roasts, fry the mushrooms and onion in the remaining oil for 10 minutes until dry. Wilt the spinach for 2 minutes, then squeeze it very dry and chop.
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Mix the squash, mushrooms, spinach, chestnuts, thyme and salt. Cool completely.
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Pile the filling down the middle of the pastry on a lined tray, brush the edges with egg, fold over, seal and score the top. Brush with egg.
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Bake on a hot tray for 30 minutes until deep gold. Rest for 10 minutes.
Related guide: Prep, cook and total time.
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Tips for Success
- Cook the filling until dry.
- Cool it completely.
- If your oven runs hot, check at 24 minutes.
- Slice with a serrated knife.
Behind the Recipe
A Wellington is a dish for an occasion, and a vegetable one is the centrepiece for a table where not everyone eats meat. It is also one of the hardest vegetarian dishes to get right, because the filling is wet and the pastry is delicate.
Cook the squash and the mushrooms until dry before they go anywhere near the pastry. Roast the squash cubes at 200°C / 390°F for 20 minutes and fry the mushrooms with the onion for 10 minutes until the pan is dry. Squeeze the wilted spinach very dry. Any moisture left in the filling turns the base of the pastry to paste.
Mix the filling with the chestnuts and thyme, and let it cool completely. A warm filling melts the pastry. Roll the pastry out, pile the filling down the middle, brush the edges with egg, and fold over. Seal, trim, and score the top.
Bake at 200°C / 390°F for 30 minutes on a hot tray, until deep gold. Rest for 10 minutes before slicing with a serrated knife.
What to Put Next to It
Roast potatoes · Cranberry sauce · Green beans · Red wine
Sides from the same cuisine on this site: Crumpets, Air Fryer Jacket Potato, Braised Red Cabbage.
Questions About Vegetable Wellington
How long does Vegetable Wellington take to make?
40 minutes of preparation and 50 minutes of cooking, so at least 1 hour 30 minutes. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 6.
Vegetable Wellington Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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