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
- 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.