Beetroot & squash Wellingtons with kale pesto 2016

Beetroot & squash Wellingtons with kale pesto

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(29 ratings)

Prep: 40 mins Cook: 1 hr, 20 mins plus at least 1 hr chilling

More effort

Serves 6

Put some welly in your Christmas dinner. Make these vegan Wellingtons ahead of time for a less stressed Christmas dinner. Even the meat eaters will love them!

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal669
  • fat38g
  • saturates15g
  • carbs63g
  • sugars8g
  • fibre8g
  • protein13g
  • salt1.5g
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  • 1 red onion, cut into 8 wedges
  • 250g raw beetroot, peeled and cut into small chunks



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • ½ butternut squash, peeled and cut into small chunks
  • 4 fat garlic cloves, unpeeled
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp picked thyme leaves, plus extra for sprinkling
  • 1 tbsp sumac, plus extra for sprinkling



    This wine-coloured ground spice is one of the most useful but least known and most…

  • 250g pouch ready-to-eat puy lentils
  • 180g pack whole cooked chestnuts, roughly chopped



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 100g kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 x 320g packs ready-rolled puff pastry suitable for vegans (we used Jus-Rol)
  • 2 tbsp almond milk


  1. Heat oven to 190C/170C fan/ gas 5. Toss the onion, beetroot, squash and garlic in a roasting tin with 2 tbsp olive oil, the thyme leaves, sumac and some seasoning. Roast for 45 mins until the vegetables are tender but still retain their shape, then stir in the lentils and half the chestnuts. Squeeze the garlic cloves from their skins, reserve half and squash the other two into the lentil mixture. Leave to cool completely.

  2. Bring a large pan of salted water to the boil, tip in the kale, cook for 1 min until wilted, then drain and run under cold water until cool. Squeeze all the water from the kale, then put it in the small bowl of a food processor along with the reserved garlic cloves, chestnuts, the lemon juice, olive oil and some seasoning. Blitz to a thick pesto, and season to taste.

  3. On a lightly floured surface, unravel the sheets of puff pastry. Cut each sheet into three widthways so that you have six strips in total then divide the kale pesto between these, followed by the roasted veg and lentils, heaping the mixture on top of the pesto and leaving one side free of filling so that it is easier to roll. Brush all the borders with half the milk, fold over the ends, then carefully roll the pastry lengthways to completely encase the filling into a roll. Place your six individual Wellingtons on a baking tray lined with baking parchment and chill for at least 1 hr, or cover with cling film and leave overnight. If freezing, cover and freeze on a lined baking tray for up to 3 months. 

  4. To bake from chilled, heat oven to 190 C/170 C fan/gas 3 and line a baking tray with parchment.

  5. Brush the top of each Wellington with the remaining milk and sprinkle with a little sumac, then bake for 30 mins from chilled or 45 mins from frozen until crisp and golden. Scatter over extra thyme and some flaky sea salt and serve.

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Comments, questions and tips

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17th Apr, 2020
Made this for my daughter at Christmas as she's a vegetarian, she loved them so much she asked me to batch bake so she could freeze them. My husband who always eats meat loved them as much.
16th Dec, 2019
I made these at the weekend, and put them in the freezer for Christmas Day. Like many others here i found there was too much filling and my wellingtons looked a little wobbly, but hopefully when cooked they will look more like the picture above. I have to say my filling was completely red, you wont know you are eating butternut squash!!!
30th Dec, 2018
Made this for a family member even the meat eaters loved it
27th Dec, 2017
My lovely mother in law cooked this as part of a vegan Christmas for us all (despite my husband and I being the only vegans!). It was stunning. So festive, flavourful and satisfying. Just as good reheated in the oven the next day, with bubble and squeak.
23rd Dec, 2017
Ready to eat lentils? Frozen puff pastry? This is assembling, not cooking.
30th Dec, 2018
The pesto needs to be made, the veg roasted. It does not preclude making your own puff or cooking the lentils yourself, but not everyone is comfortable of has the time to do those.
Chris Colyer's picture
Chris Colyer
18th Dec, 2017
Cooked last Christmas- great dish, with interesting and unusual flavour for a Wellington. Froze in advance, was delicious defrosted. Quantity of ingredients was a bit challenging to squeeze into the parcels, but otherwise fairly straightforward to make.
12th Nov, 2017
Cooked this last Christmas with puff pastry. My veggie friend (not vegan) is not too keen on puff so I've just done a pre-Christmas tester with filo in individual flan cases. I didn't have kale so I used cavolo nero which worked well. I also added cubes of feta cheese which added a lovely savoury depth to the filling so this will definitely be on the menu! We tried it with a salad but I will serve with a mushroom gravy and greens for the event.
9th Mar, 2017
Really lovely. There's only two of us but made all six and froze them. Have been cooking them from frozen and they are great each time. I would rate them five stars for taste, but I found that there is quite a lot of filling so they are a bit fiddly to put together and the husband didn't much care for them, saying they remind him of veggie parcels from the school canteen.
29th Jan, 2017
I also enjoyed this recipe for Christmas dinner, had leftovers on Boxing Day. I couldn't find sumac the first time I looked for it (have since found it in Asda), so I used cumin and coriander instead, which worked very well. I constructed everything day before, leaving time to bake them for Christmas Day. Tasty and wholesome, and goes very well with a roast dinner! I will make this again at some point, no doubt.


Kate KM's picture
Kate KM
7th Nov, 2019
What could be used instead of the beetroot?
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. Beetroot is integral to this recipe and we are unable to give a substitute without re-creating the recipe. However, if you're looking for a vegetarian main course, take a look at this Christmas recipe collection for ideas:
Caitlin Morrow's picture
Caitlin Morrow
9th Aug, 2019
Hello, I made this at Christmas - delicious - although mine looked slightly different :) Anyhow - I am travelling 5 hours in car on Friday and would like to have this as part of Sunday lunch on the Sunday - so am thinking. Make all the wet ingredients on Thursday eve - put them in fridge? Keep them in fridge until Sunday (except for a 5 hour journey) and then roll out in pastry on the Sunday ready to cook then.......what do you think? Really like this recipe.....or any other ideas that could be easier? Thank you so much for taking the time to answer this. All good wishes
goodfoodteam's picture
13th Aug, 2019
Thanks for your question. The timeframe is not ideal for storage and transport but we'd suggest making the Wellingtons and then freezing. Transport the frozen Wellingtons in a cool box with plenty of ice packs and then transfer to the fridge as soon as you arrive. Cook on Sunday as above.
2nd Jan, 2019
Could I substitute oat milk for almond milk?
goodfoodteam's picture
6th Jan, 2019
Thanks for your question - yes, you can.
5th Dec, 2018
Hiya. Is the sumac “ground” in this recipe or just crushed ? Thanks
goodfoodteam's picture
6th Dec, 2018
Thanks for your question. This recipe uses ground sumac which you'll find in the spice aisle in larger supermarkets.
23rd Dec, 2017
Could I use walnuts instead of chestnuts for this recipe? Thank you
goodfoodteam's picture
24th Dec, 2017
Thanks for your question. We haven't tested the recipe using walnuts and cooked chestnuts will have a smoother texture. We'd recommend sticking with the latter.


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