Vegetarian Wellington with 3 layers: mushroom and sage, roasted squash and garlic greens. Makes 6 individual servings or 1 large wellington. This recipe was made at Food Cycle’s Pie in the Sky Community Cafe as a Christmas dinner centrepiece for our bunch of fantastic volunteers to enjoy. Give it a go and let us know your thoughts!

We have made this recipe with both shop bought puff pastry and homemade shortcrust. Both work well – the puff pastry is best if you want to make one large wellington while the shortcrust works well for individual servings.

Ingredients

For the pastry if making your own shortcrust

450g plain flour

220g cold butter

Pinch of salt

Cold water

For the fillings, there are 3 layers that go into each wellington

Layer 1: mushroom and sage

1kg mushrooms, chopped into small squares – any kind will do, a variety is best!

2 medium onions, chopped into small squares

2 cloves garlic, crushed

2 tbsp fresh sage, chopped

1 tbsp fresh thyme, just the leaves

Small handful of parsley, chopped

Olive oil

Salt and pepper

Approx. 200g breadcrumbs (fresh or dry)

Layer 2: roasted squash

1 medium squash/pumpkin, peeled, de-seeded, chopped into medium chunks

2 medium turnips, peeled and chopped into medium chunks

1 large potato or sweet potato, peeled and chopped into medium chunks

150g cheese (strong cheeses like stilton will work, or you can use a soft cheese like cream cheese or ricotta)

Salt and pepper

Olive oil

Layer 3: garlic greens

1kg fresh greens (kale, spring greens and chard work really well)

6-8 garlic cloves

Olive oil

Salt and pepper

Method

  1. To make the shortcrust pastry: place flour and salt in metal bowl. Rub in cold butter, being sure to keep hands light in movement to not allow the butter to melt. Once mixture looks like breadcrumbs, being to add in cold water a few tablespoons at a time. With your strong hand, being to work mixture into a dough – this usually take about 12-16 tablespoons of water. You want the dough to just come together, but not be sticky or wet. Once the dough comes together, knock it out onto a lightly floured surface and knead it into a smooth dough.
  2. Wrap in clingfilm and refrigerate for at least 30mins.
  3. To make filling 1: in a saucepan, sautee onions in olive oil for about 5 minutes, until softened. Add in garlic, parsley and sage and cook for a further 5 minutes, until garlic is softened and herbs become fragrant. Add in mushrooms and cook on a low heat until mushrooms release some juices – this will take about 12-15 minutes. Remove mushroom mix from heat and stir in breadcrumbs. You want the mixture to be like a thick paste – you can use a handblender to smooth the mix out, but this is not necessary. Set mixture aside. ***You can make this mixture the day before, it keeps well in the fridge***
  4. To make filling 2: In a large roasting tray, place chopped squash or pumpkin, toss in olive oil and season with salt and pepper. Roast in oven (@ 220) until squash is soft, about 35 minutes. Place the turnips and potato chunks into a pot of water and bring to the boil. Boil until veg is soft enough to mash. Drain and put back into pot. Add in soft roasted squash and cheese and mash all together. You can either have this mixture smooth or leave some chunks for texture. Set mixture aside. ***You can make this mixture the day before, it keeps well in the fridge***
  5. To make filling 3: Chop your greens into strips. In a large saucepan fry off the garlic in olive oil and add in the greens. Season with salt and pepper and continue to toss until greens have cooked down and softened. Set greens aside.

To assemble your wellingtons

Individual ones

  1. Take pastry out of fridge and place on a lightly floured surface. Roll out pastry to about 5mm thickness. Using a cookie cutter or a bowl, cut circles out of the pastry – you will need two circles per person so the size of the circle depends on how big you would like your wellingtons to be.
  2. Take one circle and brush with mustard (Dijon or wholegrain). Using a normal sized spoon, spoon out a layer of mushroom mix 1 followed by squash mix 2 and finally the greens 3. Make sure to leave about two fingers of pastry all around. Brush the pastry border with a beaten egg and place another circle of pastry on top. Using a fork, press down edges of pastry together so they are sealed. Brush beaten egg on top of each finished wellington.
  3. Place uncooked wellingtons on lined baking tray and bake in the oven for about 25 minutes at 200.

One large one

  1. Take one sheet of pre-rolled puff pastry and brush with mustard. Leaving a border of pastry about two fingers wide, begin to layer mix 1, 2, and 3. Be generous with your layers! Brush beaten egg around pastry border.  Take second sheet of puff pastry and place it on top, pressing down edges of pastry together. You can now trim away any excess pastry with a knife and press down edges with a fork. Brush with beaten egg  and lightly score the top. Bake in oven for about 30 minutes at 200.

Enjoy your vegetarian Christmas treat!

Recipe provided by Food Cycle
Photo provided by Lilliana F