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


  • 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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3rd Jan, 2017
Tasty but fiddly. Made for the veggie option for Christmas dinner and have been eating the remainders since. Instructions in the printed version of GF for constructing the wellingtons were confusing and seem to have been re-written for on-line. I found it difficult to fit all the filling in the pastry - one or two rolls had holes in the top where the pastry was stretched, but overall effect was still good.
1st Jan, 2017
Absolutely amazing. Made it for veggie main at New Years- everyone loved it
evil_angelwings's picture
20th Dec, 2016
19th Dec, 2016
Made this for the vegetarians at a large Christmas dinner with friends- they loved it! They asked what spices were in it cause they didn't know what sumac was. I had one myself as I had a couple spare the day later and I can confirm their deliciousness. I echo the tips to make sure the vegetables are cut into small chunks as I had large ones and had trouble folding them so they ended up more like pasties than Wellingtons. And they look really nice when you cut them open with the bright purple and orange of the veg and red spice.
1st Dec, 2016
Kale pesto has a lovely sweet flavour (not at all cabbagie). I Roasted the veg separately as I didn't want the beetroot to leach into everything but proabably didn't need to as the colours tended to 'blend' once mixed. Need to use fairly small dice as they won't roll as well and I always tend to overfill which makes rolling messy! Tried a 'misshape' today and it was really tasty. So ,put the rest in the freezer for our veggie Christmas get together this weekend feeling confident that they will go down well. Thanks GF
Joan Freeman
23rd Nov, 2016
Ohh good recipe. This one is also good :


18th Nov, 2017
If I make these a couple of days before Xmas do I bake and reheat on Xmas day or just construct it and bake on the day?
goodfoodteam's picture
20th Nov, 2017
Thanks for your question. You can make it ahead up to the end of step 3. We'd suggest if you're going to do so more than a day in advance that you freeze them. You can cook them from frozen as described in step 5.
11th Dec, 2016
I too am really confused by step 3. Do I lay the two pieces of puff pastry on top of one another to create more layers or do I put pesto and filling on bottom layer and use the other piece to cover. Could do with some pictures!
goodfoodteam's picture
12th Dec, 2016
Thanks for your question. Apologies for the confusion, no you don't need to layer the pastry. We have changed step 3 to make it clear that you need to make six Wellingtons and divide the mixture between all six strips. Hope this is clearer now!
zsuzsanna's picture
7th Dec, 2016
I am puzzled by step 3. If there are two sheets of puff pastry and I cut each piece into three widthwise how do I finish up with three rolls?
goodfoodteam's picture
12th Dec, 2016
Thanks for your question, you need to make six individual Wellingtons. Thank you for pointing out the discrepancy. We have now changed the method in step 3 to reflect this. Enjoy!
27th Nov, 2016
My veggie friend doesn't like puff pastry (too heavy). Could I use filo but still freeze them?
goodfoodteam's picture
28th Nov, 2016
Yes, you could use still freeze these if you use filo pastry but you'll need to adjust the recipe accordingly.


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