Recipe
Celebratory Beetroot Wellington
A vibrant beetroot Wellington with mushrooms and walnuts wrapped in crisp golden pastry — ideal as a veggie centrepiece.
Ingredients
Method
25 mins prep45 mins cook70 mins total
Heat 1 tablespoon olive oil in a large hob pan over medium heat. Soften onion for 6 to 7 minutes, then add garlic and cook for 30 seconds.
Add chopped mushrooms, thyme and cumin. Cook for 8 to 10 minutes until the mixture is dry and deeply savoury.
Stir in beetroot, walnuts, balsamic vinegar, breadcrumbs, salt and pepper. Cook for 2 to 3 minutes until the filling holds together. Remove from heat and cool fully, then fold in feta if using.
Roll pastry on a lightly floured surface. Shape the cooled filling into a log in the centre, leaving a border all around.
Wrap pastry around the filling, sealing the seam and ends well. Place seam-side down on a lined tray and chill 15 minutes.
Brush with beaten egg (or milk), score the top lightly, and bake at 200°C (180°C fan) for 35 to 45 minutes until deeply golden and crisp.
Rest for 10 minutes before slicing so the filling sets neatly.
Notes
Cool the filling fully before wrapping to keep pastry crisp.
Cook mushroom moisture off thoroughly to avoid a soggy base.
Chilling the wrapped Wellington before baking helps it keep shape.
About this recipe
This beetroot Wellington is rich, earthy and festive, combining sweet beetroot with savoury mushrooms and toasted walnuts in flaky pastry.
It is designed as a vegetarian centrepiece that slices cleanly and holds together beautifully on the plate.
