Description
A delicious and festive Vegetarian Christmas Veggie Wellington filled with roasted root vegetables and mushrooms, wrapped in flaky puff pastry.
Ingredients
Scale
- 2 large parsnips, peeled and chopped
- 2 large carrots, peeled and chopped
- 250 g mushrooms, chopped or sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 pack puff pastry, thawed if frozen
- 1 egg, beaten, for wash
Instructions
- Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper to prevent sticking.
- Peel and chop the parsnips and carrots into uniform pieces, ready for roasting.
- Spread the chopped root vegetables on the prepared baking sheet and roast for about 25 minutes, until they are tender and caramelized around the edges.
- While the vegetables roast, heat a sauté pan over medium heat and add a splash of oil. Sauté the chopped mushrooms with minced garlic, thyme, and rosemary for about 10 minutes until deep brown and fragrant.
- Once the vegetables are roasted and the mushrooms are sautéed, combine them in a bowl, mixing gently to blend flavors. Let this mixture cool slightly to make wrapping easier.
- Unroll or roll out your puff pastry on a lightly floured surface. Spoon the cooled vegetable and mushroom mixture onto the center, leaving about an inch border all around.
- Fold the pastry over the filling, sealing the edges by pinching or crimping. Place the assembled Wellington seam-side down on the baking sheet.
- Brush the top of the pastry with beaten egg to give it a shiny, golden finish.
- Bake in the preheated oven for 25-30 minutes, until the pastry is puffed and golden brown.
- Remove from oven and let rest for about 10 minutes; this helps the filling set and makes slicing neater.
- Slice the veggie Wellington into thick pieces, revealing the colorful, layered filling inside. Serve warm and enjoy the hearty, festive flavors.
Notes
- For a vegan option, substitute the egg wash with a plant-based milk or aquafaba.
- Feel free to add other vegetables like spinach or bell peppers for extra flavor.
- This Wellington can be made ahead of time and frozen; just bake it fresh before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg