Vegetarian Wellington Recipe - Great British Chefs

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medium
10
2 hours 15 minutes

PT2H15M

This lavish vegetarian Wellington recipe from Andy Waters would make a fantastic centrepiece for a vegetarian Sunday lunch or even Christmas Day. This puff pastry parcel is bursting with sweet potatoes, mushrooms, kale and spinach, plus some festive chestnuts, too.

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Ingredients

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Metric

Imperial

Veggie Wellington

2 large sweet potatoes, cut into 2cm chunks
1 sprig of rosemary, leaves picked
1 sprig of thyme, leaves picked
2 red onions, peeled and sliced
100g of chestnuts, peeled and chopped, optional
2 slices of sourdough bread
1 lemon, zest and juice
10g of butter
250g of button mushrooms, finely sliced
3 garlic cloves, peeled
200g of curly kale
200g of baby spinach
50g of pine nuts
500g of puff pastry
1 egg
2 tbsp of milk
3 pinches of salt
2 pinches of pepper
2 1/2 tbsp of vegetable oil

Herby mash

10 large Maris piper potatoes
175g of half fat crème fraîche
25g of butter
2 tbsp of parsley, chopped
2 tbsp of chives, chopped
1 pinch of salt
1 pinch of pepper

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Preheat the oven to 200°C/gas mark 6

Add the sweet potato to a large roasting tray with a good splash of olive oil

2 large sweet potatoes, cut into 2cm chunks
1/2 tbsp of vegetable oil

Using a pestle and mortar, bash the rosemary and thyme lightly for 1-2 minutes to release the flavour. Scatter over the sweet potato

1 sprig of rosemary, leaves picked
1 sprig of thyme, leaves picked

Cover the tray with tin foil and place in the oven for approximately 45 minutes until soft. Remove and allow to cool

Meanwhile, place a saucepan over a medium heat and add a dash of olive oil. Once hot, add the onions along with a pinch of salt and pepper.

1 tbsp of vegetable oil
2 red onions, peeled and sliced
1 pinch of salt
1 pinch of pepper

Gently cook the onions, stirring occasionally until softened and lightly browned

Add the crumbled chestnuts to the pan and cook for further 2 minutes

100g of chestnuts, peeled and chopped, optional

Toast the bread until dark and golden and drizzle with a small dash of olive oil. Tear into small chunks and set aside

2 slices of sourdough bread
1/2 tbsp of vegetable oil

Add the torn toast to the pan with the onions, stir to combine. Stir in the lemon zest and remove the pan from the heat

1 lemon, zest and juice

For the mushrooms, melt the butter in a pan over a medium heat. Add the mushrooms and garlic and cook until all the liquid from the mushrooms has cooked off and they are soft

10g of butter
250g of button mushrooms, finely sliced
3 garlic cloves, peeled

Squeeze in a little lemon juice. Remove the pan from the heat, pour the contents into a blender and blitz into a paste

1 lemon, zest and juice

Bring a large pan of salted water to the boil. Tear the kale into small pieces and cook for 2 minutes, then add the spinach and cook for another 30 seconds. Drain and set aside

1 pinch of salt
200g of curly kale
200g of baby spinach

In a bowl, mix the kale and spinach with the pine nuts, a dash of olive oil and a pinch of salt and pepper

50g of pine nuts
1/2 tbsp of vegetable oil
1 pinch of salt
1 pinch of pepper

Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until approximately 30cm x 40cm, then spread the mushroom mixture on top

500g of puff pastry

Toss together the spinach, sweet potato and onion-bread mixture. Spoon it in a thick line down the middle of the pastry, leaving a gap at either side so you can join up the edges of the Wellington

Hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so the filling is half covered

Peel the baking parchment back, leaving the pastry in place, then repeat with the other side. The pastry should overlap in the middle

Beat the egg with the milk and brush it over the pastry to seal the join

1 egg
2 tbsp of milk

Fold up the ends so the filling doesn't leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the remainder of the egg mix

Bake for 45 minutes until puffed up, golden brown and hot through the middle

Meanwhile, peel the potatoes and place in a large pot. Cover with cold water and bring to a gentle boil. Cook for approximately 12-15 minutes or until tender

10 large Maris piper potatoes

Strain and allow to steam for 5 minutes. Tip back into the pot and mash together with the light crème fraîche, butter, salt and pepper

175g of half fat crème fraîche
25g of butter
1 pinch of salt
1 pinch of pepper

Using a wooden spoon, mix in the chives and parsley

2 tbsp of parsley, chopped
2 tbsp of chives, chopped

To serve, slice up the Wellington and serve on a bed of the herby mash and your preferred vegetarian gravy

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Andy Waters

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.