Squash & blue cheese Wellington

Squash & blue cheese Wellington

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(2 ratings)

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Cooking time

Prep: 45 mins Cook: 40 mins or cook from frozen 1 hr 10 mins

Skill level

Easy

Servings

Serves 6

Having one of these vegetarian pastry rolls in the freezer is ideal for entertaining at the last minute, or as a vegetarian Christmas main

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
623
protein
17g
carbs
47g
fat
41g
saturates
17g
fibre
5g
sugar
13g
salt
1.2g

Ingredients

  • 850g from the long end of a large butternut squash, to give you a solid piece, peeled (you may need to use the ends of 2 squashes)
  • 400g pack shallots, peeled and halved if large
  • 2 tbsp olive oil
  • 50g pecans
  • 1½ tbsp maple syrup
  • 1½ tbsp balsamic vinegar
  • 500g pack all-butter puff pastry
  • plain flour, for dusting
  • 1 tbsp chopped sage
  • 200g blue Wensleydale cheese, diced
  • 1 egg, beaten, to glaze

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Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the squash lengthways into 8 long chunky pieces and put in a large roasting tin with the shallots. Toss in a little oil, season and roast for 20 mins. Add the pecans and roast for 10 mins more, or until the squash is cooked but still firm.
  2. Leave the squash to cool completely, but tip the nuts and shallots into a non-stick pan. Add the maple syrup, balsamic vinegar and plenty of seasoning, and stir over the heat until the shallots start to caramelise. Leave to cool.
  3. Roll out the pastry on a lightly floured surface to a rectangle about 32 x 38cm. Trim 2cm from one of the long edges and set aside. Transfer the pastry to a baking tray. Place 4 of the pieces of squash down the longest length in the middle to make a rectangular block, keeping a generous border of pastry all the way round. Place another 2 pieces of squash on top. Trim the remaining 2 pieces and put crossways at the end. Scatter over the sage and blue cheese, then top with the shallots and pecans. Lightly press to compact everything together.
  4. Brush round the pastry edges with the egg, then draw the 2 long edges up to meet and pinch together to seal – as you would a Cornish pasty. Tuck under the pastry at both ends, then brush all over with egg. Cut leaf shapes from the pastry trimmings and use to decorate the top of the Wellington. Glaze again and make a couple of small air holes with the point of a knife.
  5. To freeze: Open-freeze on a baking tray until solid, then wrap in cling film then foil. It will keep for 2 months. To serve, heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat up. Unwrap the Wellington and place on the hot tray. Bake for 30 mins. Cover lightly with foil and bake for 35-40 mins more, taking off the foil for the final 10 mins. Leave to settle for 10 mins before thickly slicing, or the cheese will be too melty and run out. (If cooking from fresh, chill the Wellington for at least 30 mins before cooking – it then needs only 30-40 mins in the oven.)

Recipe from Good Food magazine, November 2013

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Comments

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pandamand's picture

This was the star of our vegetarian Christmas dinner! Incredibly tasty and easy to make. Used stilton and roquefort (50/50) in place of the blue Wensleydale. Definitely making this again and would highly recommend it to others.

charli_cherries's picture

I felt the need to rate this recipe with a 5 star and comment, something I never normally do, as I noticed someone else has just given it one star which I think is a little extreme, considering the recipe was not followed as stated. I followed it to a T (except halving the quantities) for Sunday lunch in my bid to find a nice Veggie alternative to Christmas dinner. We tried quite a few recipes from this site and this was by far our favourite; cooked perfectly and was packed with a variety of flavours. So much so that I'm in the process of making it again for the Big Event tomorrow!

janerichardson's picture

Sadly, an unmitigated disaster! Took me ages to make this. Firstly, I forgot to put the cheese in. I tried to unwrap it, but no success. Luckily I had another pack of pastry so I started again but made 2 individual Wellingtons (I have 2 veggies for Xmas lunch) as not enough pastry. Popped them in the freezer. I then had some of all the ingredients left over, so I made one more little Wellington and had it for supper - bland and tasteless, with a layer of uncooked pastry under the squash, probably because by 'tucking the pastry under at the ends' as instructed I had quite a thick layer on the bottom.
I had substituted Stilton for the Wensleydale (maybe not strong enough as I couldn't taste it at all in the finished dish) and red onion wedges for the shallots.

fredricabowkett's picture

Cooked this for mine and my partner's vegetarian Christmas main, absolutely delicious. Didn't use the pecans, kept the shallots whole, and used wensleydale with cranberries- delicious!!

ange74's picture

Great recipe. Very easy and probably foolproof - I tweaked it, as I didn't have all the ingredients.
Shallots=Red onions
Pecans=Walnuts
Maple syrup=Golden syrup (but less)
Wensleydale=Stilton
But it still turned out perfect!

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