Mary Berry Roasted Vegetable Wellington

This nearly fell apart—literally—the first time I made it.
I rushed the chill time (rookie move), overfilled the pastry, and watched in horror as the sides split open halfway through baking. Cheese oozed out, the bottom was soggy, and it looked more like a vegetable puddle than a Wellington.

But the flavour was there. Once I calmed down, measured properly, and chilled the log fully, it turned into something I’d proudly serve to anyone—vegetarian or not. The veg are sweet and soft, the cheese is creamy with a little tang, and the pastry comes out golden and crisp all over.

It’s now my go-to when I want something meat-free that still feels like a centrepiece. Let me show you how to get it right (without the pastry blowout).

WHY THIS ONE WORKS SO WELL

It’s all about the texture layers. You’ve got slow-roasted butternut squash and onions for sweetness, mushrooms for depth, and a firm goat’s cheese that melts just enough without turning into a puddle. The double roast trick (adding mushrooms later) is what stops everything from going soggy.

And the pastry? Chilling the whole thing before baking firms it up and gives you that crisp bottom—no soggy mess. Skipping that step was my downfall the first time. Never again.

INGREDIENTS + WHY THEY MATTER

• Butternut Squash (500g) – Adds sweetness and softness. I tried sweet potato once—tasty, but not as smooth.
• Red Pepper (1 large) – For colour and brightness. Makes each slice pop visually.
• Onions (3 large) – Roasted wedges go sweet and golden. Slices just don’t hold up the same.
• Chestnut Mushrooms (250g) – Meaty and earthy. Add them later so they don’t overcook.
• Garlic (2 cloves, grated) – Grating helps it melt into the mix—no harsh bits.
• Vegetarian Hard Goat’s Cheese (150g cubed, 115g grated) – Cubes melt slightly into the filling, grated goes golden on top. Use a firm style—not the creamy kind.
• Egg (2, beaten) – One goes in the filling to bind, one for brushing the pastry.
• All-Butter Puff Pastry (320g block) – All-butter gives flavour and proper puff. Don’t skimp here.
• Olive Oil (2 tbsp) – Helps caramelise the veg. Don’t overdo it or it’ll get greasy.

MAKING IT YOURS (WITHOUT RUINING IT)

• Vegan version? Use firm vegan cheese (Violife Greek-style holds up) and plant-based pastry. Add a spoon of flour to help bind the filling.
• Not a fan of goat’s cheese? I swapped in a mature cheddar once—melts more, but still works.
• Different veg? Courgette works if you salt and pat it dry first. Aubergine’s lovely but needs pre-roasting solo.
• Want spice? Add a spoon of harissa or pesto to the filling. Just don’t overdo it.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry burst open	Overfilled and not chilled	Measure the log, and always chill an hour
Soggy bottom	Filling too hot going in	Let roasted veg cool completely
Cheese vanished in bake	Used soft goat’s cheese	Use a firm, cheddar-style goat’s cheese
Filling slid out when sliced	Didn’t let it rest post-bake	Rest 10 mins before slicing

HOW TO MAKE MARY BERRY’S ROASTED VEGETABLE WELLINGTON

1. Preheat oven to 200°C (180°C fan).
2. Roast the veg: Toss squash, red pepper, and onions with olive oil, salt and pepper. Roast 20–25 mins until just tender.
3. Add mushrooms and garlic: Stir into tray, roast another 10 mins. Cool fully before continuing.
4. Make the filling: Tip roasted veg into a bowl. Add cubed goat’s cheese and 1 beaten egg. Season to taste.
5. Roll the pastry: On a floured surface, roll out to 30×35cm. Brush entire surface with beaten egg.
6. Assemble: Spoon filling into a log shape (roughly 12.5×23cm) in the centre. Fold pastry sides over and seal into a log, seam-side down.
7. Chill: Place the whole thing on baking paper in the fridge for at least 1 hour.
8. Preheat oven to 220°C (200°C fan). Put a baking sheet inside to heat up.
9. Top & bake: Brush chilled Wellington with egg, sprinkle over grated cheese, and transfer (with baking paper) to hot tray. Bake 40 mins until golden.
10. Rest 10 mins before slicing into thick rounds.

TIPS FROM MY KITCHEN

• I always roast the veg earlier in the day—it cools faster and saves a step later.
• I transfer the chilled Wellington using the baking paper as a sling. Don’t try lifting it directly.
• If your oven runs hot (like mine), check the top at 30 minutes—it can brown fast.
• I sometimes brush a little mustard under the filling for a kick—works brilliantly.

STORAGE + REHEATING

• Fridge: Wrap leftovers tightly. Keeps 3 days.
• Freezer: Slice first for easier reheating. Wrap well in foil and freeze for up to 1 month.
• Reheat: Best in oven (180°C, 15–20 mins). Microwave works, but expect a softer pastry.

FREQUENTLY ASKED QUESTIONS

Q: Can I make it ahead of time?
A: Yes. Assemble and chill overnight, then bake from cold the next day.

Q: Can I use ready-rolled pastry?
A: You can, but make sure it’s thick enough. Some supermarket sheets are too thin for this much filling.

Q: Why is my base soggy?
A: Filling was too hot or tray wasn’t preheated. Chill the filling and preheat the baking sheet.

Q: Can I use soft goat’s cheese?
A: I tried it—too runny. Use firm, aged goat’s cheese or even feta for structure.

Q: What can I serve it with?
A: A bitter green salad (rocket with lemon dressing) or roast potatoes. Add cranberry sauce if it’s a festive spread.

Try More Recipes:

• Mary Berry Mini Beef Wellington
• Mary Berry Venison Casserole
• Mary Berry Honey Roasted Winter Vegetables