Mary Berry Vegetable Wellington is an exquisite vegetarian twist on the classic beef Wellington, featuring a selection of succulent roasted vegetables, rich cheese, and crunchy nuts, all encased in a golden, flaky puff pastry. This dish is a splendid choice for impressing guests at dinner parties or special occasions, or for elevating a weekend family meal.
In this article, I’ll show you how to make this amazing dish step by step and share some tips and tricks to make it even better.
What is Mary Berry Vegetable Wellington Recipe?
Mary Berry Vegetable Wellington is a sumptuous vegetarian version of the classic Beef Wellington. Instead of beef, it’s packed with a flavorful assortment of roasted vegetables, cheese, and nuts, all wrapped in a buttery puff pastry. Once baked, the pastry turns golden and flaky, encasing the rich, savory filling. This dish is a celebration of textures and flavors, making it a fantastic centerpiece for any meal.
This recipe serves 6-8 people and can be prepared in about 1 to 1.5 hours.
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Why You’ll Love This Recipe
There are many reasons to love this vegetable Wellington recipe, but here are some of the main ones:
- Deliciously Hearty: Packed with a variety of vegetables and nuts, each bite is a delightful mix of flavors.
- Visually Impressive: It makes a statement on the table with its golden pastry and colorful filling.
- Simple Yet Elegant: While it looks sophisticated, it’s surprisingly straightforward to make.
- Adaptable: You can customize the filling based on seasonal availability or personal preferences.
Ingredients Needed to Make Mary Berry Vegetable Wellington
To make this vegetable Wellington recipe, you’ll need the following ingredients:
- Puff Pastry: Choose store-bought or homemade, rolled out to a large rectangle.
- Egg: For the egg wash to help seal the pastry and give it a golden hue.
- Vegetables: About 4 cups of your choice, such as mushrooms, carrots, parsnips, spinach, zucchini, squash, or asparagus, chopped and roasted.
- Cheese: Approximately 8 ounces, like brie, goat cheese, feta, or a vegan alternative.
- Nuts: A 1/4 cup of chopped walnuts, pistachios, almonds, or omit for allergies.
- Herbs and Spices: Salt, pepper, garlic, thyme, and rosemary, or others like sage and oregano for seasoning.
Instructions to Make Mary Berry Vegetable Wellington – Step-by-Step
Here are the steps to make this vegetable Wellington recipe:
Step 1: Preheat the oven and line a baking sheet.
Preheat the oven to 200°C (180°C fan) / 400°F / gas 6 and line a large baking sheet with parchment paper or spray with cooking spray.
Step 2: Roast the vegetables.
In a large bowl, toss the chopped vegetables with some oil, salt, pepper, garlic, thyme, and rosemary. Spread them in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, or until tender and slightly browned, stirring once halfway through.
Step 3: Prepare the pastry.
On a lightly floured surface, roll out the puff pastry to a large rectangle, about 14 x 10 inches. Transfer it to another baking sheet lined with parchment paper or spray with cooking spray. Cut off a thin strip of pastry from each side and set aside. These will be used to make the border of Wellington.
Step 4: Assemble the Wellington.
In a small bowl, whisk the egg with a fork and set aside. Arrange the cheese slices in the center of the pastry, leaving a 2-inch border around the edges. Spoon the roasted vegetables over the cheese, and sprinkle the chopped nuts on top. Brush the edges of the pastry with some of the egg wash, and fold the pastry over the filling, sealing the edges well. Cut off any excess pastry and use a fork to crimp the edges. Cut a few slits on top of the pastry to let the steam escape. Use the reserved pastry strips to make a decorative border around the wellington, and brush the whole pastry with the remaining egg wash.
Step 5: Bake the Wellington.
Bake the Wellington for 25 to 30 minutes, or until golden and crisp. Let it rest for 10 minutes before slicing and serving.
What Do I Serve With Mary Berry Vegetable Wellington?
Pair this wellington with:
- A crisp green salad for a fresh contrast.
- Roasted baby potatoes or a creamy mash for a more filling meal.
- A tangy red currant sauce or balsamic reduction for a touch of acidity.
- Steamed or roasted vegetables for added nutrition and variety.
Pro Tips to Make Perfect Mary Berry Vegetable Wellington
Making a perfect vegetable wellington is all about attention to detail and technique.
Here are the key tips to ensure your dish turns out beautifully:
- Chill the Pastry: Keep your pastry cold until the moment you’re ready to assemble. Cold pastry is easier to handle and it’ll puff up better in the oven, resulting in a flakier crust.
- Roast Vegetables Well: Roast your vegetables until they are nicely caramelized. This not only intensifies their flavors but also removes excess moisture which could potentially make the pastry soggy.
- Seal Edges Firmly: Use egg wash as ‘glue’ for the pastry edges. Press them together firmly to create a tight seal that will keep the filling encased and prevent it from leaking during baking.
- Score the Top: Before baking, lightly score the top of the pastry with a sharp knife. This allows steam to escape, preventing the pastry from becoming soggy, and helps to achieve a beautifully crisp top.
- Rest Before Serving: Give the Wellington time to rest for a few minutes after taking it out of the oven. This makes it easier to slice and allows the flavors to settle.
- Egg Wash for Shine: Brush the pastry with an egg wash before baking to achieve that golden, glossy finish.
- Prevent Undercooking: Ensure your oven is properly preheated before baking. A consistent, hot temperature is crucial for cooking the pastry all the way through.
- Use Fresh Herbs: Incorporate fresh herbs into the vegetable mix for an added layer of flavor. Herbs like thyme, rosemary, or parsley work wonderfully.
- Don’t Overfill: While it might be tempting to pack in as much filling as possible, overfilling can lead to leaks or burst seams. Keep it generous but manageable.
- Check for Seasoning: Taste your vegetable filling before wrapping it in pastry. It should be well-seasoned to contrast with the buttery pastry.