Mary Berry Vegetarian Wellington

Why You’ll Like It

• Bursting with festive flavours – Sweet butternut squash and red pepper balance earthy mushrooms and tangy goat’s cheese.
• A stunning vegetarian centrepiece – Golden puff pastry makes it perfect for a holiday table or Sunday roast.
• Make-ahead friendly – Only 15 minutes of hands-on prep, ideal for a stress-free Christmas dinner.
• Versatile for entertaining – Easily adapted with Mediterranean, spicy, or nutty variations.

Tips for the Perfect Mary Berry Vegetarian Wellington

• Coat vegetables evenly in oil before roasting for a richer flavour.
• Drain moisture from the filling to avoid soggy pastry.
• Chill the assembled wellington for at least 1 hour before baking.
• Brush with beaten egg for a glossy, golden crust.
• Rest on a wire rack after baking to keep the base crisp.

What You Need

Mary Berry Vegetable Wellington Ingredients

Fresh Vegetables for the Filling

• Onions – 3 large onions sliced into wedges
• Butternut squash – 500g (1 lb 2 ounces) peeled butternut squash – cubed (prepared weight)
• Red pepper – 1 red pepper, deseeded and sliced into large pieces
• Olive oil – 2 tablespoons olive oil
• Chestnut mushrooms – 250g (9 ounces) chestnut mushrooms, thickly sliced
• Garlic – 2 garlic cloves, finely grated
• Goat’s cheese – 150g (5 ounces) hard goat’s cheese, cubed
• Egg – 1 egg, beaten

Puff Pastry & Cheese for the Perfect Vegetarian Wellington

• Puff pastry – 320g all-butter puff pastry
• Egg – 1 egg, beaten
• Goat’s cheese – 100g (3½ ounces) hard goat’s cheese – grated

Variations to Try on the Classic Mary Berry Vegetarian Wellington

Mediterranean Wellington Version

Replace squash with sun-dried tomatoes, black olives, and parsley.

• Flavour Boosters:
  1. Add 50g chopped sun-dried tomatoes (oil-packed) + 30g pitted Kalamata olives
  2. Omit butternut squash (too sweet for this profile)
  3. Stir in 2 tbsp chopped basil and 1 tsp oregano before assembling
• Chef’s Secret: Roast the mushrooms with 1 tbsp balsamic glaze – it balances the tomatoes’ richness.
• Serving Suggestion:  Drizzle with basil pesto and serve with a Greek salad.

Spicy Vegetarian Wellington with Chilli

Add chilli flakes for a gentle kick.

• Medium Heat Level:
  1. Add 1 tsp harissa paste or ½ tsp chilli flakes to roasted veggies
  2. Include 1 roasted red pepper (from a jar works) for sweetness
  3. Garnish with fresh cilantro instead of parsley
• Make-Ahead Hack: The spiced filling tastes even better after 24 hours – ideal for prepping ahead!
• Serving Suggestion: Pair with a cooling mint yoghurt dip (mix Greek yoghurt + chopped mint + lemon zest)

Turkish Borek-Style Vegetable Wellington

Use spinach and feta with filo pastry.

• Ingredients Swap:
  1. Replace butternut squash with 200g fresh spinach (blanched & squeezed dry)
  2. -Substitute goat’s cheese with 150g crumbled feta
  3. Optional: Add 2 tbsp toasted pine nuts
• Pro Tips:
  • Use **filo pastry** (6-8 sheets) brushed with melted butter between layers
  • Shape into a log or spiral for visual drama
  • Keep the mushroom-garlic mix for umami depth 
• Why it Works: The salty feta and flaky filo mimic traditional börek, while the Wellington shape makes it a showstopper. My guests always ask for seconds!”_

Other Add-Ons

• Savoury Herb Infusion – Infuse the olive oil with a blend of savoury herbs like rosemary or thyme for added flavour. Season the vegetable mixture with a dash of dried herbs, such as oregano or basil.
• Nutty Crunch – For an added crunch, add a sprinkle of toasted nuts such as pine nuts, walnuts or almonds to the vegetable filling.
• Caramelised Onion Wellington – Caramelise the sliced onions before roasting and mixing them into the vegetable filling for depth.
• Herbed Cream Cheese Swirl– Instead of cubed goat’s cheese, mix in herbed goat’s cheese or cream cheese for a creamy texture and added flavour.

How to make Mary Berry Vegetable Wellington

For the filling

• Preheat the oven. Preheat the oven to 200°C/180°C Fan/Gas 6.
• Roast some of the vegetables in the oven. In a large roasting tin, distribute the onions, squash, and red pepper. Season with salt and freshly ground black pepper, then drizzle with oil, tossing to ensure the vegetables are coated. Roast in the preheated oven for approximately 20–25 minutes.
• Roast the mushrooms and garlic. Afterwards, add the mushrooms and garlic to the roasting tin, stirring to evenly distribute the garlic. Drizzle with a bit more olive oil if necessary. Return to the oven for about 10 minutes until all the vegetables are tender. Allow the mixture to cool.
• Increase oven temperature and heat the baking sheet. Set the oven to 220°C/200°C Fan/Gas 7 and place a large baking sheet inside to heat.
• Mix cheese, egg & seasoning. When cool, transfer the vegetables to a large bowl. Add goat’s cheese, egg, and additional seasoning.

To Assemble and Bake the Wellington

• Roll out pastry. Roll out the pastry block into a 30 × 35cm (12 × 14in) rectangle. Brush the entire surface with some of the beaten egg.
• Encase the filling & chill. Create a log shape with the cold filling with an approximate size of 12.5 × 23cm (5 × 9in). Fold in the sides to encase the filling and roll it into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour.
• Bake. Place the Wellington on a piece of non-stick baking paper. Brush with the remaining beaten egg and sprinkle with grated goat’s cheese. Slide onto the hot baking sheet and bake in the preheated oven for about 40 minutes or until golden and crisp.
• Serve. Cut into thick slices and serve alongside dressed salad leaves.

Saving the Vegetarian Wellington for Later

Make-ahead Wellington

The Wellington can be made ahead and kept in an airtight container in the refrigerator for up to 3 days. 

Storage & Reheating Tips for Vegetable Wellington

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a preheated oven at 180°C (350°F) for 15–20 minutes until warmed through.

Serving Suggestions for Vegetarian Wellington

This Wellington shines as a festive main dish or sliced smaller as an appetiser. Perfect for Boxing Day leftovers too!

This dish can be served:

• as a vegetarian Christmas main dish
• with a side of dressed salad leaves, adding a refreshing and light element to the meal.
• sliced it into smaller portions for a delightful appetiser or party snack.

More Vegetarian Pies

• Festive Vegetarian Crumble
• Vegan Quorn Pie
• Vegan Kebab Sandwich
• Vegan Cornish Pasty

Health Info