Mary Berry Vegetarian 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.
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.
Notes
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.