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.
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
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.
Stir in spinach and cook until wilted. Season with salt, pepper, and thyme. Remove from heat and let the mixture cool.
Combine cooled vegetables with breadcrumbs and cheese. This creates a firm mixture that holds its shape inside the pastry.
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.
Brush pastry with beaten egg and chill for 20 minutes to firm up before baking.
Bake in a preheated oven at 200°C (180°C fan) for 30–35 minutes until golden brown and crisp.
Slice into thick portions and serve as a main dish with your favourite sides.
Find it online: https://maryberrycooks.co.uk/mary-berry-vegetable-wellington/