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Mary Berry Vegetable Wellington

Mary Berry Vegetable Wellington

  • Author: Ekani Ella
  • 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

Scale

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

  1. Preheat your oven to 200°C (400°F).
  2. 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.
  3. Roast for 20-25 minutes until tender and slightly caramelized. Remove and let cool.

Step 2. Prepare the Spinach

  1. 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

  1. Lay the puff pastry on a lightly floured surface.
  2. Place the roasted vegetables in the center of the pastry, leaving a border around the edges.
  3. Add a layer of wilted spinach on top of the vegetables, followed by crumbled goat cheese.
  4. 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

  1. Transfer the Wellington to a baking sheet lined with parchment paper.
  2. 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.