Mary Berry’s Vegetable Wellington is a show-stopping vegetarian dish that’s perfect for festive occasions, Sunday roasts, or special dinners. Packed with a flavorful medley of roasted vegetables, creamy goat cheese, and fresh herbs, all encased in a golden puff pastry shell, this recipe is as delicious as it is visually impressive.
What is Mary Berry’s Vegetable Wellington?
Mary Berry’s Vegetable Wellington is a hearty and elegant vegetarian main course featuring a filling of roasted vegetables, spinach, and cheese, wrapped in flaky puff pastry. It’s a versatile dish, ideal for vegetarians or anyone seeking a lighter yet indulgent option for a celebratory meal.
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Why You Should Try This Recipe
- Stunning Presentation: A centerpiece-worthy dish for any table.
- Vegetarian-Friendly: Perfect for meat-free meals or vegetarian guests.
- Packed with Flavor: Layers of roasted vegetables, herbs, and cheese.
- Versatile: Easily customizable with your favorite vegetables and cheese.
- Simple Yet Impressive: Easy to make but looks professional.
Ingredients Needed to Make Mary Berry’s Vegetable Wellington
For the Filling
- 1 Red Bell Pepper (sliced): Adds sweetness and color.
- 1 Yellow Bell Pepper (sliced): Complements the red pepper.
- 1 Zucchini (sliced): Adds freshness and texture.
- 1 Eggplant (cubed): Adds heartiness to the filling.
- 200g (7 oz) Baby Spinach (wilted): Adds a layer of leafy goodness.
- 100g (3.5 oz) Goat Cheese or Feta (crumbled): Adds creaminess and tang.
- 1 tbsp Olive Oil: For roasting the vegetables.
- 1 tsp Fresh Thyme Leaves (or 1/2 tsp dried thyme): For herbal flavor.
- Salt and Black Pepper (to taste): For seasoning.
For the Pastry
- 1 Sheet Puff Pastry (ready-rolled): The golden, flaky shell.
- 1 Egg (beaten): For egg wash give a glossy finish.
Equipment Needed
- Baking Tray: For roasting vegetables.
- Mixing Bowl: To combine ingredients.
- Rolling Pin: For rolling out the pastry if needed.
- Baking Sheet: For baking the Wellington.
Instructions to Make Mary Berry’s Vegetable Wellington
Step 1. Roast the Vegetables
- Preheat your oven to 200°C (400°F).
- Spread the sliced peppers, zucchini, and eggplant on a baking tray. Drizzle with olive oil, sprinkle with thyme, and season with salt and black pepper.
- Roast for 20-25 minutes until tender and slightly caramelized. Remove and let cool.
Step 2. Prepare the Spinach
- In a skillet, wilt the baby spinach over medium heat for 2-3 minutes. Squeeze out excess moisture and set aside.
Step 3. Assemble the Wellington
- Lay the puff pastry on a lightly floured surface.
- Place the roasted vegetables in the center of the pastry, leaving a border around the edges.
- Add a layer of wilted spinach on top of the vegetables, followed by crumbled goat cheese.
- Fold the pastry over the filling, sealing the edges tightly. Trim any excess pastry and crimp the edges for a neat finish.
Step 4. Apply the Egg Wash
- Transfer the Wellington to a baking sheet lined with parchment paper.
- Brush the top with a beaten egg to ensure a golden, shiny crust.
Step 5. Bake the Wellington
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Step 6. Cool and Serve
Allow the Wellington to cool slightly before slicing. Serve warm with a fresh green salad or roasted potatoes.
What Goes Well with Vegetable Wellington
- Green Salad – Adds freshness and balances the rich pastry.
- Roasted Potatoes – A hearty side dish.
- Steamed Vegetables – Complements the filling beautifully.
- Gravy or Sauce – A vegetarian gravy or red pepper coulis pairs perfectly.
- Glass of White Wine – Enhances the light, fresh flavors.
Expert Tips for Making the Best Vegetable Wellington
- Cool the Filling Before Wrapping: Prevents the pastry from becoming soggy.
- Seal the Pastry Well: Ensures the filling stays intact while baking.
- Don’t Overfill: Too much filling can make it difficult to seal the pastry.
- Experiment with Cheese: Try blue cheese or brie for a different flavor profile.
- Add Nuts for Texture: Chopped walnuts or pine nuts add a delightful crunch.
Easy Variations of Mary Berry’s Vegetable Wellington
- Vegan Option: Use vegan puff pastry and a plant-based cheese substitute.
- Add Mushrooms: Sautéed mushrooms enhance the earthy flavors.
- Incorporate Sweet Potatoes: Adds sweetness and a creamy texture.
- Swap Cheese: Use cheddar, parmesan, or ricotta for different flavor profiles.
- Spice it Up: Add chili flakes or smoked paprika for a kick.
Best Practices to Store Vegetable Wellington
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze for Longer Storage: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight before reheating.
- Reheat in the Oven: Bake at 180°C (350°F) for 15-20 minutes until warmed through.
Nutrition Value (per serving)
- Calories: 380
- Carbohydrates: 32g
- Protein: 9g
- Fat: 23g
- Fiber: 4g
- Sugar: 6g
FAQs
Can Vegetable Wellington Be Made Ahead of Time?
Yes, you can prepare the Vegetable Wellington in advance. Assemble the dish and refrigerate it uncooked for up to 24 hours. Brush it with egg wash just before baking, and add an extra 5 minutes to the baking time if needed.
Can I Freeze Vegetable Wellington?
Vegetable Wellington freezes well. Assemble it but do not bake. Wrap it tightly in cling film and foil, then freeze for up to 2 months. Bake from frozen at 180°C (350°F) for about 40-45 minutes, ensuring the pastry turns golden.
What Other Vegetables Can I Use in Vegetable Wellington?
You can use a variety of vegetables like sweet potatoes, butternut squash, leeks, or mushrooms. Roast or sauté them first to remove excess moisture, ensuring the pastry stays crisp.
How Do I Prevent the Pastry from Getting Soggy?
To avoid a soggy pastry, cool the roasted vegetables and spinach completely before assembling. You can also sprinkle breadcrumbs or crushed nuts on the pastry before adding the filling to absorb excess moisture.
Final Words
Mary Berry’s Vegetable Wellington is an elegant, delicious dish that’s sure to impress vegetarians and meat-eaters alike. With its flaky crust, creamy filling, and roasted vegetables, this recipe is perfect for any special occasion or weeknight dinner. Enjoy it as a centerpiece or alongside your favorite sides for a truly satisfying meal!
More By British Baking Recipes
- Jamie Oliver Salmon And Lentils
- Mary Berry Mince Pies
- Delia Smith Mincemeat
- James Martin Fish Chowder
Mary Berry Vegetable Wellington
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Vegetable Wellington is a hearty and elegant vegetarian main course featuring a filling of roasted vegetables, spinach, and cheese, wrapped in flaky puff pastry. It’s a versatile dish, ideal for vegetarians or anyone seeking a lighter yet indulgent option for a celebratory meal.
Ingredients
For the Filling
- 1 Red Bell Pepper (sliced): Adds sweetness and color.
- 1 Yellow Bell Pepper (sliced): Complements the red pepper.
- 1 Zucchini (sliced): Adds freshness and texture.
- 1 Eggplant (cubed): Adds heartiness to the filling.
- 200g (7 oz) Baby Spinach (wilted): Adds a layer of leafy goodness.
- 100g (3.5 oz) Goat Cheese or Feta (crumbled): Adds creaminess and tang.
- 1 tbsp Olive Oil: For roasting the vegetables.
- 1 tsp Fresh Thyme Leaves (or 1/2 tsp dried thyme): For herbal flavor.
- Salt and Black Pepper (to taste): For seasoning.
For the Pastry
- 1 Sheet Puff Pastry (ready-rolled): The golden, flaky shell.
- 1 Egg (beaten): For egg wash give a glossy finish.
Instructions
Step 1. Roast the Vegetables
- Preheat your oven to 200°C (400°F).
- Spread the sliced peppers, zucchini, and eggplant on a baking tray. Drizzle with olive oil, sprinkle with thyme, and season with salt and black pepper.
- Roast for 20-25 minutes until tender and slightly caramelized. Remove and let cool.
Step 2. Prepare the Spinach
- In a skillet, wilt the baby spinach over medium heat for 2-3 minutes. Squeeze out excess moisture and set aside.
Step 3. Assemble the Wellington
- Lay the puff pastry on a lightly floured surface.
- Place the roasted vegetables in the center of the pastry, leaving a border around the edges.
- Add a layer of wilted spinach on top of the vegetables, followed by crumbled goat cheese.
- Fold the pastry over the filling, sealing the edges tightly. Trim any excess pastry and crimp the edges for a neat finish.
Step 4. Apply the Egg Wash
- Transfer the Wellington to a baking sheet lined with parchment paper.
- Brush the top with a beaten egg to ensure a golden, shiny crust.
Step 5. Bake the Wellington
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Step 6. Cool and Serve
Allow the Wellington to cool slightly before slicing. Serve warm with a fresh green salad or roasted potatoes.
