This remarkable vegetarian Mary Berry Vegetarian Wellington features a subtle touch of goat’s cheese and a delectable crunchy pastry. Firm goat’s cheese can be diced or shredded, offering a slightly milder flavour compared to its soft counterpart. Try it out this weekend using homemade or store-bought pastry.
Prep: 15 mins Total: 2 hr 20 mins Yields: 8
MORE. “MARY MAKES IT EASY” VEGETARIAN RECIPE:
Why you’ll like it
- Bursting with Flavor: The combination of roasted vegetables, mushrooms, and goat’s cheese creates a rich and savoury filling that will tantalize your taste buds.
- Flaky puff pastry: The golden, flaky puff pastry encases the filling, making this Wellington a stunning centrepiece for any meal.
- Versatile and Customizable: Feel free to experiment with different vegetables or cheeses to suit your preferences and dietary needs.
- Perfect for Entertaining: This dish is a crowd-pleaser and will impress your guests with its delicious taste and elegant appearance.
- Easy to Make: With simple instructions and readily available ingredients, this recipe is achievable for novice and experienced cooks.
Mary Berry Vegetarian Wellington Recipe
What is the Mary Berry Vegetable Wellington?
Mary Berry’s Vegetarian Wellington is a delectable dish that features a filling of roasted butternut squash, onions, red pepper, chestnut mushrooms, and hard goat’s cheese, all encased in a buttery puff pastry. The combination of flavours and textures creates a satisfying and hearty meal that is highly packed with nutrients but so tasty that it feels like a cheat meal.
This recipe adds a twist to a more classic vegetarian Wellington by incorporating butternut squash and red pepper into the filling. These additions bring a subtle sweetness and vibrant colour to the dish, enhancing its overall appeal and taste.
Ingredients
- 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
For the crust
- Puff pastry – 320g all-butter puff pastry
- Egg – 1 egg, beaten
- Goat’s cheese – 100g (3½ ounces) hard goat’s cheese – grated
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 into 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.
Tips
- Ensure the vegetables are evenly coated with oil before roasting to enhance their flavours.
- Before assembling the filling on the pastry, make sure that the filling isn’t too moist which will sog the pastry.
- Allow the Wellington to chill in the fridge for 1 hour before baking to help it hold its shape.
- Brushing the pastry with beaten egg gives it a beautiful golden colour when baked.
- When you remove your Wellington from the oven, rest it on a cooking wire so the heat escapes equally, to avoid a soggy pastry bottom.
Variations
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.
Spinach and Feta Twist: Try adding a handful of fresh spinach leaves into the mushroom and garlic mix for an extra dose of greens. You can also swap goat’s cheese for feta to create a spinach and feta version.
Nutty Crunch: For an added crunch add a sprinkle of toasted nuts such as pine nuts, walnuts or almonds, to the vegetable filling.
Caramelized Onion: Caramelize the sliced onions before roasting and mixing them into the vegetable filling for a sweet and savoury touch.
Mediterranean Flair: Introduce sun-dried tomatoes and black olives to the mushroom and garlic mixture for a Mediterranean-inspired flavour profile. Consider using a Mediterranean herb blend for an extra aromatic touch.
Spicy Kick: Infuse some heat by adding a pinch of chilli flakes or finely chopped chilli peppers to the vegetable mixture.
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.
Pesto Drizzle: Serve the Wellington with a drizzle of basil pesto for a burst of freshness and herbal notes.
Root Vegetable Fusion: Expand the vegetable mix by including other root vegetables like carrots or parsnips, providing a diverse texture and taste.
Mushroom Mix: Combine different mushroom varieties, such as shiitake or oyster mushrooms, to enhance the earthy flavours in the filling.
Healthy Twist: Encase the filling in roasted butternut squash or use shortcrust or filo pastry to reduce the fat content of the puff pastry.
How to serve the Vegetarian Wellington
This vegetarian Wellington pairs perfectly with a side of dressed salad leaves, adding a refreshing and light element to the meal. Serve it as a main course for a special dinner or slice it into smaller portions for a delightful appetizer or party snack.
I plan to serve this vegetarian Wellington for this Christmas lunch and I’m pretty sure it will be a success. If you have already planned your main dishes this vegetarian Wellington can also be served as a side and leave any leftovers for Boxing Day.
Storing the Vegetarian Wellington
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the Wellington in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through.
You might like more…
Mary Berry Vegetarian Wellington
Ingredients
- 3 large onions sliced into wedges
- 500 g 1lb 2oz peeled butternut squash, cubed (prepared weight)
- 1 red pepper deseeded and sliced into large pieces
- 2 tbsp olive oil
- 250 g 9oz chestnut mushrooms, thickly sliced
- 2 garlic cloves finely grated
- 150 g 5oz hard goat’s cheese, cubed
- 1 egg beaten
For the pastry:
- 320 g block all-butter puff pastry
- 1 egg beaten
- 100 g 3½oz hard goat’s cheese, grated
Instructions
- 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 into 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.
