This delicious Mary Berry Roasted Vegetable Wellington is a quick and easy vegetarian meal that’s both creamy and savory. Packed with tender roasted vegetables and goat’s cheese, it’s perfect for any occasion. You can easily swap ingredients based on what you have, making it a flexible and satisfying dish for all!
This Roasted Vegetable Wellington Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 3 large onions, sliced into wedges
- 500g peeled butternut squash, cubed
- 1 red pepper, deseeded and sliced into large pieces
- 2 tbsp olive oil
- 250g chestnut mushrooms, thickly sliced
- 2 garlic cloves, finely grated
- 150g vegetarian hard goat’s cheese, cubed
- 1 egg, beaten
For the Pastry
- 1 × 320g block all-butter puff pastry
- 1 egg, beaten
- 115g vegetarian hard goat’s cheese, grated
How To Make Roasted Vegetable Wellington
- Preheat the Oven: Preheat your oven to 200°C (400°F) / 180°C (350°F) fan / Gas 6.
- Roast the Vegetables: Scatter the onions, butternut squash, and red pepper into a large roasting tin. Season with salt and pepper, drizzle with olive oil, and toss to coat. Roast in the oven for 20–25 minutes, or until tender.
- Add Mushrooms & Garlic: Add the mushrooms and grated garlic to the tin. Stir everything and drizzle with a little more olive oil if needed. Return to the oven for another 10 minutes, or until the vegetables are fully tender. Allow them to cool.
- Prepare the Filling: Transfer the cooled vegetables into a large bowl. Add the cubed goat’s cheese, beaten egg, and season with more salt and pepper.
- Roll Out the Pastry: Roll out the puff pastry block to a 30 × 35cm (12 × 14in) rectangle. Brush the whole surface with some of the beaten egg.
- Form the Wellington: Place the cooled vegetable mixture in the center of the pastry, shaping it into a log about 12.5 × 23cm (5 × 9in). Fold in the sides to encase the filling and roll into a log shape. Turn the pastry over so the seam is underneath. Chill in the fridge for 1 hour.
- Preheat the Oven for Baking: Preheat the oven to 220°C (425°F) / 200°C (400°F) fan / Gas 7. Place a large baking sheet in the oven to heat up.
- Bake the Wellington: Place the Wellington on a piece of non-stick baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Transfer the Wellington onto the hot baking sheet and bake for 40 minutes or until golden and crisp.
- Serve: Slice the Wellington into thick pieces and serve with dressed salad leaves.
Recipe Tips
- Chill the Wellington before baking: After assembling the Wellington, make sure to chill it in the fridge for 1 hour. This helps the pastry firm up and ensures it holds its shape during baking.
- Use a sharp knife to slice: When cutting the Wellington, use a sharp knife to avoid squashing the pastry and filling. This will give you clean, beautiful slices.
- Adjust vegetable sizes: Cut the vegetables into similar-sized pieces to ensure even cooking. This way, they’ll all cook at the same time and achieve the perfect tenderness.
- Don’t skip the egg wash: Brushing the Wellington with beaten egg before baking helps it turn golden and crisp, giving it that perfect flaky crust.
- Let it cool slightly before slicing: Let the Wellington cool for a few minutes after baking. This allows the filling to set, making it easier to slice without spilling out.
How To Store & Reheat Leftovers
- Refrigerate: leftover Roasted Vegetable Wellington to cool to room temperature. After that, wrap it tightly or store it in an airtight container. It will last in the fridge for up to 3 days.
- Freeze: Wrap leftover Roasted Vegetable Wellington tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 1 month. To thaw, let it sit in the fridge overnight before reheating.
- Reheating: Reheat leftover Roasted Vegetable Wellington in a preheated oven at 350°F for 15–20 minutes for a crispy texture, or microwave for 2–3 minutes, though the pastry won’t stay crispy.
Nutrition Facts
Serving Size: 1 serving (based on 8 servings)
- Calories: 325 kcal
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 340mg
- Potassium: 550mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 6g
Try More Mary Berry Recipes:
Mary Berry Roasted Vegetable Wellington
Description
This delicious Mary Berry Roasted Vegetable Wellington is a quick and easy vegetarian meal that’s both creamy and savory. Packed with tender roasted vegetables and goat’s cheese, it’s perfect for any occasion. You can easily swap ingredients based on what you have, making it a flexible and satisfying dish for all!
Ingredients
For the Pastry
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) / 180°C (350°F) fan / Gas 6.
- Roast the Vegetables: Scatter the onions, butternut squash, and red pepper into a large roasting tin. Season with salt and pepper, drizzle with olive oil, and toss to coat. Roast in the oven for 20–25 minutes, or until tender.
- Add Mushrooms & Garlic: Add the mushrooms and grated garlic to the tin. Stir everything and drizzle with a little more olive oil if needed. Return to the oven for another 10 minutes, or until the vegetables are fully tender. Allow them to cool.
- Prepare the Filling: Transfer the cooled vegetables into a large bowl. Add the cubed goat’s cheese, beaten egg, and season with more salt and pepper.
- Roll Out the Pastry: Roll out the puff pastry block to a 30 × 35cm (12 × 14in) rectangle. Brush the whole surface with some of the beaten egg.
- Form the Wellington: Place the cooled vegetable mixture in the center of the pastry, shaping it into a log about 12.5 × 23cm (5 × 9in). Fold in the sides to encase the filling and roll into a log shape. Turn the pastry over so the seam is underneath. Chill in the fridge for 1 hour.
- Preheat the Oven for Baking: Preheat the oven to 220°C (425°F) / 200°C (400°F) fan / Gas 7. Place a large baking sheet in the oven to heat up.
- Bake the Wellington: Place the Wellington on a piece of non-stick baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Transfer the Wellington onto the hot baking sheet and bake for 40 minutes or until golden and crisp.
- Serve: Slice the Wellington into thick pieces and serve with dressed salad leaves.
Notes
- Chill the Wellington before baking: After assembling the Wellington, make sure to chill it in the fridge for 1 hour. This helps the pastry firm up and ensures it holds its shape during baking.
- Use a sharp knife to slice: When cutting the Wellington, use a sharp knife to avoid squashing the pastry and filling. This will give you clean, beautiful slices.
- Adjust vegetable sizes: Cut the vegetables into similar-sized pieces to ensure even cooking. This way, they’ll all cook at the same time and achieve the perfect tenderness.
- Don’t skip the egg wash: Brushing the Wellington with beaten egg before baking helps it turn golden and crisp, giving it that perfect flaky crust.
- Let it cool slightly before slicing: Let the Wellington cool for a few minutes after baking. This allows the filling to set, making it easier to slice without spilling out.
Mary Berry Roasted Vegetable Wellington