Go Back

Vegetable Wellington

A stunning vegetable Wellington made with a flaky puff pastry and a savory filling of mixed vegetables and lentils, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups mixed vegetables (such as mushrooms, spinach, carrots, and bell peppers)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked lentils
  • 1 tablespoon soy sauce
  • 1 teaspoon thyme
  • Salt and pepper to taste
For the Pastry
  • 1 large sheet puff pastry, thawed
  • 1 egg (for egg wash, optional) For a glossy finish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium heat, add a drizzle of oil and sauté the onion until translucent.
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Toss in the mixed vegetables and cook until they are just tender, about 5-8 minutes. Ensure to remove excess moisture.
  5. Stir in the cooked lentils, soy sauce, and thyme. Season with salt and pepper.
  6. Cook for another 2-3 minutes until everything is well combined. Remove from heat and let cool slightly.
Assembly
  1. On a lightly floured surface, roll out the puff pastry.
  2. Lay the cooled vegetable-lentil mixture in the center of the pastry.
  3. Fold the pastry over the filling, ensuring a snug fit. Pinch the edges to seal and create a decorative shape, if desired.
  4. If using, beat the egg and brush it over the top of the pastry.
Baking
  1. Place the Wellington on a baking sheet lined with parchment paper.
  2. Bake for 35-40 minutes, or until the pastry is golden and flaky.
Serving
  1. Allow it to cool for a few minutes before slicing.
  2. Serve warm with a side salad or your favorite side dish.

Notes

You can substitute lentils with cooked quinoa or chickpeas. Also, swap mixed vegetables based on seasonal availability. To save time, prep your vegetables the day before. To maintain crispiness, reheat in the oven at 350°F (175°C) for about 15 minutes.