Mary Berry Vegetable Wellington Recipe

Mary Berry’s Vegetable Wellington is a show-stopping vegetarian main dish that’s perfect for festive occasions, Sunday lunches, or dinner parties. Encased in buttery puff pastry, the filling is made with hearty vegetables, mushrooms, spinach, and cheese, creating a rich and satisfying centrepiece. Unlike many complicated vegetarian mains, this Wellington is straightforward to prepare, yet it looks impressive and feels indulgent when served.

What is Mary Berry Vegetable Wellington?

Vegetable Wellington is a meat-free twist on the classic Beef Wellington. Instead of beef, the centre is filled with a mixture of vegetables, mushrooms, herbs, and cheese, all wrapped in golden, flaky pastry. Mary Berry’s version keeps the flavours simple yet robust, making it both comforting and elegant. It’s a versatile recipe that can be adapted with seasonal vegetables or additional flavours.

Try Other Mary Berry Recipes

• Mary Berry Lemon Syllabub
• Mary Berry Salmon and Pea Risotto
• Mary Berry Salmon Pasta Bake

Why This Recipe is Worth Trying

• Perfect vegetarian centrepiece – A beautiful alternative for festive meals.
• Crisp golden pastry – Buttery and flaky on the outside.
• Hearty filling – Packed with vegetables and cheese for balance and flavour.
• Make-ahead friendly – Can be prepared in advance and baked just before serving.
• Crowd-pleasing – Loved by both vegetarians and non-vegetarians alike.

Essential Ingredients to Make Mary Berry Vegetable Wellington

• 1 large sheet ready-rolled puff pastry
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 250g mushrooms, finely chopped
• 1 red pepper, diced
• 1 courgette, diced
• 150g spinach leaves
• 100g breadcrumbs
• 75g cheddar or goat’s cheese, crumbled
• 2 tbsp olive oil
• 1 tsp fresh thyme or rosemary
• 1 egg, beaten (for glaze)
• Salt and black pepper, to taste

Handy Kitchen Tools for Best Results

• Large frying pan
• Baking tray lined with parchment
• Sharp knife and chopping board
• Pastry brush
• Mixing bowls
• Rolling pin (if needed for pastry adjustments)

Step-by-Step Guide to Making Mary Berry Vegetable Wellington

Step 1: Prepare the vegetables

Heat olive oil in a pan, sauté onion and garlic until soft. Add mushrooms, courgette, and red pepper, cooking until tender and any liquid has evaporated.

Step 2: Add spinach and season

Stir in spinach and cook until wilted. Season with salt, pepper, and thyme. Remove from heat and let the mixture cool.

Step 3: Mix filling

Combine cooled vegetables with breadcrumbs and cheese. This creates a firm mixture that holds its shape inside the pastry.

Step 4: Assemble the Wellington

Lay out the puff pastry on a lined tray. Spoon the filling into the centre, shaping into a log. Fold pastry over the filling, sealing edges well.

Step 5: Glaze and chill

Brush pastry with beaten egg and chill for 20 minutes to firm up before baking.

Step 6: Bake until golden

Bake in a preheated oven at 200°C (180°C fan) for 30–35 minutes until golden brown and crisp.

Step 7: Serve warm

Slice into thick portions and serve as a main dish with your favourite sides.

What I Got Wrong (And How I Fixed It)

• Overfilled pastry – Caused splits. Reduced filling slightly for a neater bake.
• Didn’t cool vegetables – Warm filling made pastry soggy. Cooling fixed this.
• Forgot to chill pastry – Wellington lost shape. Chilling kept it neat and firm.

Healthier Ways to Make Mary Berry Vegetable Wellington

• Use wholemeal puff pastry for extra fibre.
• Reduce cheese or swap with a lighter cheese.
• Bake with minimal oil when cooking vegetables.
• Add more leafy greens like kale for added nutrients.

Ingredient Substitutions for Mary Berry Vegetable Wellington

• Puff pastry → Filo pastry for a lighter version.
• Mushrooms → Try aubergine or roasted squash.
• Cheese → Use feta, vegan cheese, or omit for dairy-free.
• Breadcrumbs → Swap with ground oats or crushed nuts.

Pairing Ideas: What to Serve With Vegetable Wellington

• Crisp roast potatoes – Traditional and hearty.
• Steamed green beans – Light and fresh to balance richness.
• Rich vegetarian gravy – Brings everything together.
• Carrot and parsnip mash – Adds sweetness and creaminess.
• Cranberry sauce – A tangy festive touch.

Expert Tips for Vegetable Wellington Success

• Dry the filling – Cook out all liquid from vegetables to avoid soggy pastry.
• Seal pastry edges well – Prevents filling from leaking out.
• Chill before baking – Keeps the shape neat.
• Score the top lightly – Helps steam escape and adds decoration.
• Use baking parchment – Prevents sticking and ensures even baking.
• Slice with a sharp knife – Keeps presentation tidy.

Creative Ways to Customize Vegetable Wellington

• Add nuts like chestnuts or walnuts for crunch.
• Stir in pesto for herby flavour.
• Mix with roasted sweet potato for a hearty twist.
• Use blue cheese for a stronger flavour.
• Add a layer of caramelised onions for sweetness.

Storing Vegetable Wellington the Right Way

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze unbaked Wellington for up to 1 month. Bake from frozen, adding 10 minutes to cooking time.
• Reheat baked slices in the oven for best crispness.

How to Reheat Vegetable Wellington

• Oven method – Reheat at 180°C for 15–20 minutes until piping hot.
• Microwave method – Quick but may soften pastry; reheat in short bursts.
• From frozen – Bake directly in the oven, adding extra time.

Nutritional Breakdown (per serving)

• Calories: ~420 kcal
• Protein: 13g
• Carbohydrates: 38g
• Fat: 24g
• Fibre: 5g
• Sodium: 520mg

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FAQs

How do you stop vegetable Wellington from going soggy?

To prevent sogginess, cook vegetables until all excess moisture has evaporated and cool the filling before wrapping in pastry. Chilling the assembled Wellington before baking also helps keep the pastry crisp.

Can you make vegetable Wellington ahead of time?

Yes, vegetable Wellington can be assembled a day in advance and kept in the fridge. Brush with egg wash just before baking to ensure a golden crust. For longer storage, freeze it unbaked and bake directly from frozen.

Should you blind bake pastry for a Wellington?

Blind baking is not required for a Wellington. Instead, keep the filling dry and use a lined tray to ensure the pastry cooks evenly without becoming soggy.

What vegetables work best in a Wellington?

Mushrooms, peppers, courgettes, and spinach are excellent choices as they cook down well and bring flavour. Roasted root vegetables like carrots, squash, or sweet potatoes can also be added for variety.

Wrapping It Up

Mary Berry’s Vegetable Wellington is a dish that proves vegetarian food can be both hearty and elegant. With its golden pastry and rich vegetable filling, it makes a perfect centrepiece for celebrations or Sunday family meals. Simple to prepare and endlessly adaptable, this recipe is one you’ll return to whenever you need a vegetarian dish that impresses.