Festive Vegetable Wellington

A festive vegetable Wellington with beetroot, mushroom duxelles and spinach wrapped in crisp golden puff pastry.

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A vegetable Wellington gives a celebration table the same dramatic centrepiece effect as the classic version. The most important step is cooking the filling until dry so the pastry stays crisp.

Ingredients

• 450 g cooked beetroot (well drained and cut into thick batons)
• 500 g chestnut mushrooms (finely chopped)
• 200 g spinach
• 2 shallots (finely chopped)
• 3 garlic cloves (finely chopped)
• 2 tsp fresh thyme leaves
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 100 g walnuts (toasted and chopped)
• 60 g breadcrumbs
• 500 g ready-rolled puff pastry
• 1 egg (beaten for glazing, or plant milk for vegan version)
• 1 tsp fine salt
• 0.5 tsp black pepper
• 1 tbsp plain flour (for dusting)

Step-by-step method

1. Heat a large frying pan over medium-high heat and add the olive oil. Cook the mushrooms and shallots for 10–12 minutes, stirring often, until all visible moisture has evaporated and the mixture looks dry and concentrated.
2. Add the garlic, thyme, salt and black pepper and cook for 1 minute. Transfer the mushroom mixture to a wide plate so it cools quickly.
3. Wilt the spinach in the same pan for 1–2 minutes, then tip it into a sieve. When cool enough to handle, squeeze out as much liquid as possible and chop roughly.
4. Mix the cooled mushroom mixture with the walnuts and breadcrumbs. Taste and adjust the seasoning. The filling should feel moist but not wet enough to release liquid when pressed.
5. Heat the oven to 210°C conventional or 190°C fan. Unroll the puff pastry on lightly floured baking paper and spread the mushroom mixture down the centre, leaving a clear border around the edges.
6. Layer the spinach over the mushrooms, brush the beetroot with Dijon mustard and arrange it in a compact line along the centre. Fold the pastry over the filling, seal the seam and ends firmly and place seam-side down.
7. Brush the pastry with beaten egg or plant milk and score the top lightly with a sharp knife without cutting through. Chill for 15 minutes if the pastry has become soft.
8. Bake for 40–45 minutes until the pastry is deeply golden and crisp. Rest for 10–15 minutes before slicing with a serrated knife so the layers hold together.