Vegetarian wellington served on a plate

Vegetarian wellington

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(16 ratings)

Prep: 1 hr Cook: 1 hr, 20 mins plus chilling

More effort

Serves 8

Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. It's ideal for a celebration

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal543
  • fat32g
  • saturates15g
  • carbs50g
  • sugars10g
  • fibre6g
  • protein11g
  • salt0.95g


  • 500g butternut squash, peeled and cut into 1cm dice
  • 2 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…

  • small bunch sage, leaves finely chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 500g closed cup mushrooms, chopped



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 3 garlic cloves, crushed
  • 150ml double cream
  • 200g fresh breadcrumbs
  • ½ tsp ground mace
  • 150g cooked chestnuts, chopped



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

  • whole nutmeg, for grating
  • 500g block puff pastry
  • plain flour, to dust
  • 6-8 cooked beetroot (similar sized- about 400g)



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

  • 1 egg, beaten, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp sesame seeds or poppy seeds, to decorate


  1. Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 mins until tender. 

  2. Meanwhile, heat 1 tbsp oil in a large frying pan and fry the shallots for 10 mins until tender. Add the mushrooms and fry for 15 mins until softened, and the liquid has evaporated.  

  3. Add the garlic and remaining sage to the mushrooms, fry for a minute, then add the double cream. Stir until it coats the mushrooms and no liquid remains. Fold in the breadcrumbs, mace, chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave to cool before assembling the wellington. 

  4. Roll the pastry out on a floured work surface to a 35 x 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long lengths of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.

  5. Put the beetroots in a line down the middle of the filling – they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it’s overlapping by 1cm.

  6. Place the wellington seal-side down, and pinch the ends to seal. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill until for at least 30 mins, or up to 24 hrs. 

  7. Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins before carving into chunky slices with a sharp knife to serve. 

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Comments, questions and tips

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Angus Porter's picture
Angus Porter
7th Jun, 2020
This is a really wonderful dinner party dish, and is as good a “wellington” as you’ll find. My only comment on the recipe is that rolling the pastry to 40x40cm is more manageable - a slightly fatter shape, but one which will fit on a baking tray!
Andy Marriott's picture
Andy Marriott
7th May, 2020
Not too tricky to put together and looks and tastes great. Served with boiled carrots & a parsley sauce. A winner!
Sarah Cook's picture
Sarah Cook
4th May, 2020
I did find there was more stuffing to pastry with the measurements provided so did find it a little trick to wrap the wellington up. However, aside from that it was absolutely delicious. I served it with BBC good foods vegetarian gravy recipe, roast potatoes and green beans. My partner and I devoured it instantly!
20th Apr, 2020
Hubby cooked this and it was absolutely amazing, the stuffing is to die for and 4 of us ate the whole thing!!! Would make a fabulous Christmas dish and could easily be adapted for vegans, fabulous recipe.
Ken Pearce
26th Nov, 2019
Can this be made in advance and frozen? If yes how long before eating.
lulu_grimes's picture
2nd Dec, 2019
Hello Ken, You can keep this uncooked for a day (or even 2 days), once it is cooked it is best eaten straightaway, though leftovers will keep for 2-3 days. We don't advise freezing because the beetroot might give off liquid as it defrosts and that would make the pastry soggy. I hope this helps.
philgyford's picture
26th Jan, 2020
This was very tasty, and looks very impressive on the table. But a few thoughts from my one experience: (A) It took me nearly three hours to prepare and cook, *before* I put it in the oven for 45-50 minutes. I'm probably a bit slow but the 2 hour 20 minute total guide seems optimistic. (B) While step 2 says to use a frying pan I needed something deeper - it ultimately needs to contain the mushrooms, squash, breadcrumbs, and chestnuts. (C) Step 3 says to add the double cream and then "stir until ... no liquid remains". I did this but then, after adding the breadcrumbs, chestnuts and squash, the mixture is almost entirely dry. I had to add some milk to bind it together. I'd suggest adding those ingredients while the cream is still liquid.
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