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Vegetarian wellington

Anna Glover
Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. It's ideal for a celebration
Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Course Dinner, Lunch, Main Course
Cuisine vegetarian
Servings 8
Calories 543 kcal


  • 500 g butternut squash peeled and cut into 1cm dice
  • 2 tbsp olive oil
  • small bunch sage leaves finely chopped
  • 2 shallots finely chopped
  • 500 g closed cup mushrooms chopped
  • 3 garlic cloves crushed
  • 150 ml double cream
  • 200 g fresh breadcrumbs
  • ½ tsp ground mace
  • 150 g cooked chestnuts chopped
  • whole nutmeg for grating
  • 500 g block puff pastry
  • plain flour to dust
  • 6-8 cooked beetroot similar sized- about 400g
  • 1 egg beaten, to glaze
  • 1 tbsp sesame seeds or poppy seeds to decorate


  • STEP 1
  • Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 mins until tender.
  • STEP 2
  • Meanwhile, heat 1 tbsp oil in a large frying pan and fry the shallots for 10 mins until tender. Add the mushrooms and fry for 15 mins until softened, and the liquid has evaporated.
  • STEP 3
  • Add the garlic and remaining sage to the mushrooms, fry for a minute, then add the double cream. Stir until it coats the mushrooms and no liquid remains. Fold in the breadcrumbs, mace, chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave to cool before assembling the wellington.
  • STEP 4
  • Roll the pastry out on a floured work surface to a 35 x 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long lengths of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.
  • STEP 5
  • Put the beetroots in a line down the middle of the filling – they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it’s overlapping by 1cm.
  • STEP 6
  • Place the wellington seal-side down, and pinch the ends to seal. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill until for at least 30 mins, or up to 24 hrs.
  • STEP 7
  • Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins before carving into chunky slices with a sharp knife to serve.


This recipe is sponsored by Mediterranean Supermarket 
Keyword vegetarian, vegetarian wellington, vegitarian dish