I made Vegetable Wellington for Christmas dinner last year, and it worked really well. It’s delicious served with roast potatoes, parsnips, carrots and all the regular Christmas trimmings. You can also substitute the tomato sauce for vegetarian gravy, if preferred.
Preparation time: 50 mins
Cooking time: 15 mins
- 1 tbsp olive oil
- 1 leek
- 1 red pepper
- 10 mushrooms
- 1/2 bag of baby spinach
- 100g cream cheese
- 2 tbsp pesto
- 1 egg
- 1 pack of puff pastry
- 1 onion
- 300ml chopped tomatoes
- 300ml vegetable stock
- Chop the leek, red pepper, and mushrooms, and sauté in the olive oil over medium heat until tender.
- Add the spinach, turn off the heat, and mix until the spinach is wilted.
- Combine the cream cheese and pesto.
- Beat the egg with 2 tsp of water.
- Lay the puff pastry on a cutting board, and cut into 3 equal strips.
- Place 1/3 of the cream cheese mixture on the bottom half of each strip of puff pastry.
- Place 1/3 of the sautéed vegetables on top of the cream cheese on each strip.
- Brush the egg onto the bottom edges of the puff pastry, and fold the top half of the pastry on top of the sautéed vegetables. Squeeze the edges together and crimp with a fork.
- Transfer the 3 pastries onto a lightly oiled baking sheet, and brush the top of each pastry with egg.
- Preheat the oven to 200oc. Bake the pastries for 10-15 minutes, until golden brown.
- To make the tomato sauce, chop the onion and put in a saucepan with the chopped tomatoes and vegetable stock. Boil until reduced to thick tomato sauce.
- Pour the sauce over the pastries to serve.