Christmas Vegetarian Wellington
A delightful centerpiece for your holiday table, this Christmas Vegetarian Wellington is a savory blend of mushrooms, spinach, and walnuts wrapped in flaky pastry, perfect for impressing both vegetarians and non-vegetarians alike.
Ingredients
Vegetable Filling
- 500 g mixed mushrooms, chopped Provides deep flavor and a meaty texture.
- 200 g spinach Adds a pop of color and packs in nutrients.
- 1 piece onion, diced Brings sweetness and depth to the filling.
- 2 cloves garlic, minced Offers aromatic warmth.
- 1 piece carrot, grated Adds sweetness and a nice crunch.
- 100 g walnuts, chopped Supplies crunch and earthiness.
- 2 teaspoons thyme A classic herb that complements earthy flavors.
- 2 teaspoons rosemary Provides a fragrant pine-like scent, perfect for holiday dishes.
- 1 tablespoon olive oil For sautéing and flavor.
Pastry and Egg Wash
- 1 sheet puff pastry The flaky outer layer that encases the filling.
- 1 piece egg (for egg wash) Allows the pastry to brown beautifully in the oven.
Instructions
Preparation
- Start by gathering all your ingredients. Clean and chop the mushrooms, dice the onion, and grate the carrot. Having everything ready will streamline your cooking process.
Cooking the Base
- Heat the olive oil in a pan over medium heat. Add the diced onion and minced garlic. Sauté until soft, about 3–4 minutes.
Add Vegetables
- Add the chopped mushrooms, grated carrot, and spinach to the pan. Cook until the veggies have released their moisture and are tender, about 5–7 minutes.
Seasoning
- Remove the pan from heat and stir in the chopped walnuts, thyme, and rosemary. Season with salt and pepper to taste. Allow the mixture to cool slightly.
Assembling the Wellington
- On a floured surface, gently roll out the puff pastry into a rectangular shape large enough to encase the vegetable filling.
- Place the cooled vegetable mixture in the center of the pastry. Make sure to leave enough space around the edges to fold over.
- Carefully fold the pastry over the filling and pinch or press the edges to seal completely.
Baking
- Preheat your oven to 200°C (400°F). Place the wrapped Wellington on a parchment-lined baking tray. Brush the top with beaten egg.
- Bake in the preheated oven for 25–30 minutes or until the pastry is golden brown and flaky.
Serving
- Once out of the oven, let it rest for a few minutes before slicing. Serve warm with your favorite sides.
Notes
For a vegan version, substitute the egg wash with a mixture of almond milk and vinegar. For nut allergies, replace walnuts with sunflower or pumpkin seeds. For gluten-free, use gluten-free puff pastry.