10 Mary Berry Wellington Recipes for a Showstopper Christmas

A Wellington always draws a gasp when it comes to the table: crisp golden pastry, a savoury filling and that first slice revealing the layers inside. These ten recipes, inspired by Mary Berry’s polished but practical style, go well beyond the classic beef version, with turkey, salmon, lamb, venison, chicken and three vegetarian Wellingtons.

The real beauty of a Wellington is that nearly all the work happens the day before. Each recipe explains how to assemble and chill ahead, then bake on the day, with oven temperatures and thermometer checks so the filling is perfectly cooked and the pastry crisp.

1. Classic Beef Wellington

Tender beef fillet in a rich mushroom coat and golden puff pastry is the original showstopper. Chilling it well before baking is the key to crisp pastry.

Servings: 6 · Total time: 1 hour 45 minutes, plus chilling

Ingredients

• 1kg centre-cut beef fillet
• 2 tbsp olive oil
• 1 tbsp English mustard
• 25g butter
• 2 shallots, finely chopped
• 500g chestnut mushrooms, very finely chopped
• 1 tbsp fresh thyme leaves
• 6 slices turkey bacon
• 500g block puff pastry
• Plain flour, for dusting
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the beef and sear in hot oil for 5 minutes until browned all over. Brush with mustard and cool.
2. Cook the shallots and mushrooms in the butter over a high heat for 10–15 minutes until completely dry. Add the thyme, season and cool.
3. Lay the turkey bacon on cling film, spread with the mushrooms, place the beef on top and roll tightly. Chill for 30 minutes.
4. Roll out the pastry on a floured surface, unwrap the beef and enclose it, sealing with egg. Place seam-side down on a lined baking tray and chill for at least 20 minutes, or up to 24 hours.
5. Preheat the oven to 220°C (200°C fan), gas mark 7. Brush with egg, score and bake for 35–40 minutes until deep golden and the centre of the beef reaches at least 63°C.
6. Rest for 10 minutes, then slice with a serrated knife.

2. Turkey and Cranberry Wellington

Turkey breast wrapped in a herby stuffing and a ribbon of cranberry sauce gives you the whole Christmas dinner in one golden parcel. It is easy to carve and ideal for a smaller table.

Servings: 6 · Total time: 1 hour 45 minutes, plus chilling

Ingredients

• 1 x 900g skinless turkey breast fillet
• 1 tbsp olive oil
• 25g butter
• 1 onion, finely chopped
• 75g fresh white breadcrumbs
• 1 tbsp chopped fresh sage
• Finely grated zest of 1 orange
• 1 egg, beaten, plus 1 egg for glazing
• 4 tbsp cranberry sauce
• 500g block puff pastry
• Salt and freshly ground black pepper

Instructions

1. Season the turkey and brown all over in the hot oil for 5 minutes. Cool.
2. Soften the onion in the butter for 8 minutes, cool, then mix with the breadcrumbs, sage, orange zest and 1 beaten egg. Season.
3. Roll out the pastry to a rectangle large enough to wrap the turkey. Spread the stuffing down the centre, spoon over the cranberry sauce and lay the turkey on top.
4. Wrap the pastry around, seal with egg and place seam-side down on a lined baking tray. Chill for 30 minutes or overnight.
5. Preheat the oven to 200°C (180°C fan), gas mark 6. Brush with egg and bake for 55 minutes to 1 hour until golden and the centre of the turkey reaches 75°C. Cover loosely with foil if browning too fast.
6. Rest for 10 minutes before slicing.

3. Salmon and Spinach Wellington

A lighter Wellington with a pastry fish-scale pattern on top makes a beautiful centrepiece for fish lovers. The creamy spinach layer keeps the salmon moist.

Servings: 6 · Total time: 1 hour 15 minutes, plus chilling

Ingredients

• 2 x 450g skinless salmon fillets
• 250g baby spinach
• 150g full-fat cream cheese
• Finely grated zest of 1 lemon
• 2 tbsp chopped fresh dill
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Wilt the spinach, cool, squeeze out all the water and chop. Mix with the cream cheese, lemon zest and dill and season.
2. Roll out two thirds of the pastry and lay one fillet in the centre. Spread with the spinach mixture and top with the second fillet.
3. Roll out the remaining pastry, drape over the top and seal the edges with egg. Trim, then mark a scale pattern with the tip of a teaspoon. Chill for 30 minutes or up to 24 hours.
4. Preheat the oven to 220°C (200°C fan), gas mark 7. Brush with egg and bake for 35–40 minutes until golden and the salmon reaches 63°C in the centre.
5. Rest for 5 minutes and serve with lemon wedges.

4. Mushroom, Chestnut and Spinach Wellington

Earthy mushrooms and sweet chestnuts make a rich vegetarian filling that holds its shape when sliced. A layer of spinach adds a ribbon of colour.

Servings: 6 · Total time: 1 hour 30 minutes

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 750g chestnut mushrooms, chopped
• 200g cooked peeled chestnuts, chopped
• 75g fresh white breadcrumbs
• 1 tbsp chopped fresh thyme
• 1 tbsp soy sauce
• 200g baby spinach
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Soften the onion in the oil for 5 minutes. Add the garlic and mushrooms and cook over a high heat for 15 minutes until dry.
2. Stir in the chestnuts, breadcrumbs, thyme and soy sauce. Season and cool. Wilt the spinach, cool and squeeze dry.
3. Preheat the oven to 200°C (180°C fan), gas mark 6. Roll out the pastry, lay the spinach down the centre and pile the mushroom mixture on top in a log shape.
4. Wrap, seal with egg and place seam-side down on a lined baking tray. Add a lattice of pastry strips if you like, then brush with egg.
5. Bake for 35–40 minutes until deep golden. Rest for 5 minutes before slicing.

5. Individual Beef Wellingtons

Single-serving Wellingtons are easier to cook evenly than a large one and look lovely on each plate. They can be wrapped the day before and baked in under half an hour.

Servings: 4 · Total time: 1 hour 10 minutes, plus chilling

Ingredients

• 4 x 175g beef fillet steaks, about 4cm thick
• 1 tbsp olive oil
• 2 tsp English mustard
• 25g butter
• 2 shallots, finely chopped
• 300g chestnut mushrooms, finely chopped
• 1 tsp fresh thyme leaves
• 4 slices turkey bacon
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the steaks and sear in the hot oil for 1 minute on each side. Brush with mustard and cool.
2. Cook the shallots and mushrooms in the butter for 10 minutes until dry. Add the thyme, season and cool.
3. Wrap each steak in turkey bacon and top with the mushroom mixture. Roll out the pastry, cut into 4 squares and wrap each steak, sealing with egg. Chill for 20 minutes or overnight.
4. Preheat the oven to 220°C (200°C fan), gas mark 7. Brush with egg and bake for 20–25 minutes until golden and the beef reaches at least 63°C in the centre. Rest for 5 minutes.

6. Lamb Wellington with Rosemary Mushrooms

Lamb loin fillets wrapped in rosemary mushrooms and pastry make an elegant change from beef. The meat stays tender and juicy inside the golden crust.

Servings: 4 · Total time: 1 hour 10 minutes, plus chilling

Ingredients

• 2 lamb loin fillets (about 350g each), trimmed
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 25g butter
• 1 shallot, finely chopped
• 300g chestnut mushrooms, finely chopped
• 1 tbsp finely chopped fresh rosemary
• 100g baby spinach
• 375g ready-rolled puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the lamb and sear in the hot oil for 3 minutes until browned. Brush with mustard and cool.
2. Cook the shallot and mushrooms in the butter for 10 minutes until dry. Stir in the rosemary, season and cool. Wilt the spinach, squeeze dry and chop.
3. Lay the fillets side by side on the pastry, top with spinach and mushrooms, wrap and seal with egg. Place seam-side down on a lined baking tray and chill for 20 minutes.
4. Preheat the oven to 220°C (200°C fan), gas mark 7. Brush with egg and bake for 25–30 minutes until golden and the lamb reaches at least 63°C in the centre.
5. Rest for 10 minutes, then slice and serve with mint sauce.

7. Venison Wellington with Redcurrant Sauce

Lean venison loin has a deep, rich flavour that pairs perfectly with a glossy redcurrant sauce. It is a wonderful wintry alternative for game lovers.

Servings: 6 · Total time: 1 hour 20 minutes, plus chilling

Ingredients

• 800g venison loin fillet
• 1 tbsp olive oil
• 25g butter
• 2 shallots, finely chopped
• 400g chestnut mushrooms, finely chopped
• 1 tsp fresh thyme leaves
• 500g block puff pastry
• 1 egg, beaten
• For the sauce: 300ml beef stock
• For the sauce: 3 tbsp redcurrant jelly
• For the sauce: 1 tsp cornflour mixed with 1 tbsp water
• Salt and freshly ground black pepper

Instructions

1. Season the venison and sear in the hot oil for 4 minutes until browned all over. Cool.
2. Cook the shallots and mushrooms in the butter for 10–15 minutes until dry. Add the thyme, season and cool.
3. Roll out the pastry, spread the mushrooms down the centre, place the venison on top and wrap, sealing with egg. Place seam-side down on a lined baking tray and chill for 30 minutes.
4. Preheat the oven to 220°C (200°C fan), gas mark 7. Brush with egg and bake for 25–30 minutes until golden and the venison reaches at least 63°C. Rest for 10 minutes.
5. For the sauce, simmer the stock and redcurrant jelly for 5 minutes, then stir in the cornflour mixture until glossy. Slice the Wellington and serve with the sauce.

8. Butternut Squash and Feta Wellington

Sweet roasted squash, salty cheese and dark kale make a colourful vegetarian Wellington. A sprinkling of seeds on top adds crunch and a pretty finish.

Servings: 6 · Total time: 1 hour 30 minutes

Ingredients

• 1 butternut squash (about 1kg), peeled and cut into 2cm cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 red onion, thinly sliced
• 100g kale, stalks removed and shredded
• 200g vegetarian feta, crumbled
• 50g dried cranberries
• 500g block puff pastry
• 1 egg, beaten
• 1 tbsp mixed seeds
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan), gas mark 6. Toss the squash with 1 tbsp oil, the cumin and seasoning and roast for 30 minutes until tender. Cool.
2. Fry the onion in the remaining oil for 5 minutes, add the kale and cook until wilted. Cool.
3. Mix the squash, kale mixture, feta and cranberries. Roll out the pastry and pile the filling down the centre in a log.
4. Wrap, seal with egg and place seam-side down on a lined baking tray. Brush with egg and sprinkle with seeds.
5. Bake for 35–40 minutes until crisp and golden. Rest for 5 minutes before slicing.

9. Chicken, Leek and Tarragon Wellington

Chicken breasts with a creamy leek and tarragon filling make a gentle, family-friendly Wellington. It is a good choice for children or anyone who prefers milder flavours.

Servings: 4 · Total time: 1 hour 15 minutes

Ingredients

• 4 skinless chicken breasts
• 1 tbsp olive oil
• 25g butter
• 2 leeks, finely sliced
• 100g full-fat cream cheese
• 1 tbsp chopped fresh tarragon
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Season the chicken and brown in the hot oil for 2 minutes on each side. Cool.
2. Cook the leeks in the butter for 10 minutes until very soft. Cool, then mix with the cream cheese and tarragon and season.
3. Preheat the oven to 200°C (180°C fan), gas mark 6. Roll out the pastry and lay the chicken breasts end to end in the centre. Spread the leek mixture over the top.
4. Wrap the pastry around, seal with egg and place seam-side down on a lined baking tray. Brush with egg and score.
5. Bake for 40–45 minutes until golden and the centre of the chicken reaches 75°C. Rest for 5 minutes before slicing.

10. Beetroot and Goat’s Cheese Wellington

Earthy beetroot, creamy goat’s cheese and walnuts give this vegetarian Wellington striking colour when cut. It is lovely with a sharp green salad and a spoonful of horseradish cream.

Servings: 6 · Total time: 1 hour 20 minutes

Ingredients

• 500g cooked beetroot (not in vinegar), sliced
• 1 tbsp olive oil
• 2 red onions, thinly sliced
• 1 tbsp light muscovado sugar
• 1 tbsp apple cider vinegar
• 200g baby spinach
• 200g soft goat’s cheese log, sliced
• 50g walnuts, chopped
• 1 tbsp fresh thyme leaves
• 500g block puff pastry
• 1 egg, beaten
• Salt and freshly ground black pepper

Instructions

1. Cook the onions in the oil for 15 minutes until soft. Add the sugar and vinegar and cook for 5 minutes until sticky. Cool.
2. Wilt the spinach, cool and squeeze dry.
3. Preheat the oven to 200°C (180°C fan), gas mark 6. Roll out the pastry and layer the spinach, onions, beetroot, goat’s cheese, walnuts and thyme down the centre, seasoning between layers.
4. Wrap, seal with egg and place seam-side down on a lined baking tray. Brush with egg and score.
5. Bake for 35–40 minutes until deep golden. Rest for 5 minutes before slicing.