This delicious Beetroot Wellington is a quick and easy vegetarian dish perfect for any occasion. With crispy puff pastry, creamy blue cheese, and earthy beetroot, it’s a hearty and flavorful meal. Feel free to swap ingredients like cheese or nuts to suit your taste, making it as flexible as it is tasty!
Ingredients Needed:
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1 x 485g pack chestnut mushrooms, finely sliced
- 2 garlic cloves, finely chopped
- ¼ tsp crushed chillies
- 50g Dolcelatte blue cheese
- 45g walnuts, bashed into a fine rubble/finely chopped
- 1 x 375g pack ready-rolled puff pastry
- 1 tbsp English mustard
- 1 x 300g pack steamed beetroots (4-5 whole beetroot), halved if very large
- 1 egg, beaten
- ¼ tsp poppy seeds
How To Make Beetroot Wellington Recipe?
- Cook the Mushrooms: Heat oil in a pan. Cook the onion for 2-3 minutes until soft. Add mushrooms, salt, and pepper. Cook for 1 minute. Add garlic and chilies, and cook for 4-5 minutes until golden.
- Mix the Filling: Let the mushroom mixture cool. Mix with the blue cheese and walnuts.
- Prepare the Pastry: Unroll the puff pastry on a board. Spread mustard, then the mushroom mix, leaving a border. Place the beetroot in the middle.
- Roll the Wellington: Brush pastry edges with egg. Roll it up to enclose the filling and seal the edges.
- Decorate: Place on a baking tray. Brush with egg and sprinkle poppy seeds. Cut out small shapes from leftover pastry and decorate the top.
- Bake: Bake at 220°C for 30-35 minutes until golden. Slice and serve.
Recipe Tips:
- Cool the Mushroom Mix: Make sure the mushroom mixture is completely cooled before adding the cheese and walnuts. This helps prevent the pastry from becoming soggy.
- Use Cold Pastry: Keep the puff pastry chilled until you are ready to use it. This ensures it stays crisp while baking.
- Don’t Overfill: Be careful not to overfill the Wellington. Leave enough border around the edges to seal it properly without spilling the filling.
- Seal the Edges Well: Brush the pastry edges with beaten egg to seal them securely. This helps keep the filling inside while it bakes.
- Check the Pastry: Keep an eye on the pastry while baking. If it starts to brown too quickly, cover it with foil to avoid burning while the rest cooks.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Wellington cool to room temperature. Then, wrap it tightly or put it in an airtight container. Store in the fridge for up to 2-3 days.
- Freeze: Cool the Wellington, wrap it tightly in plastic wrap and foil, then freeze for up to 1 month.
- Reheat: Preheat the air fryer to 180°C. Heat the Wellington for 5-7 minutes until crispy and hot.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 23g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 400mg
- Potassium: 600mg
- Total Carbohydrate: 35g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 7g
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