Wellington

Nutrition · per serving

Steps

1. 1

   Heat the oven to 210°C fan and line a tray with baking paper. Finely chop the mushrooms and dice the onion small so the filling cooks off moisture quickly and evenly.

2. 2

   Set a large frying pan over medium-high heat with the olive oil. Add the onion and cook for 3 minutes until softened but not browned, then add the garlic and thyme and cook for 30 seconds until fragrant.

   20 ml olive oil120 g onion, finely diced3 cloves garlic, minced2 tsp fresh thyme leaves
3. 3

   Add the chopped mushrooms and spread them out in the pan. Cook for 8-10 minutes, stirring often, until they first release liquid and then become nearly dry; this is crucial so the pastry stays crisp. Season with the salt and black pepper.

   300 g chestnut mushrooms, very finely chopped4 g fine sea salt1 g ground black pepper
4. 4

   Stir in the lentils, soy sauce and Dijon mustard. Cook for 2 minutes, mashing roughly a third of the lentils with the back of the spoon so the filling holds together while still keeping texture.

   180 g cooked green or brown lentils, well drained15 ml soy sauce20 g Dijon mustard
5. 5

   Add the spinach and cook just until wilted and any excess moisture has evaporated, about 1 minute. Stir in the breadcrumbs, then transfer the filling to a plate or shallow dish and cool for 10 minutes; it should be thick, not wet.

   80 g baby spinach25 g breadcrumbs
6. 6

   Lightly oil the lined tray. Roll the puff pastry on its paper into a rectangle about 3 mm thick if needed. Pile the cooled filling along the centre in a compact log, leaving a 3-4 cm border all around.

   5 ml olive oil320 g vegan puff pastry
7. 7

   Brush the pastry border with plant milk. Fold the pastry over the filling, sealing the seam firmly, then turn the Wellington seam-side down. Tuck the ends underneath or crimp them closed. Lightly score the top with a knife for decoration, taking care not to cut through the pastry, and brush all over with the remaining plant milk for a glossy finish.

   15 ml plant milk320 g vegan puff pastry
8. 8

   Bake for 25-30 minutes until deeply golden, crisp and well puffed. If the base colours too slowly, move the tray to the lower oven rack for the last 10 minutes.

   320 g vegan puff pastry
9. 9

   Rest for 5 minutes before slicing into thick portions. Serve hot, ideally with roast potatoes, gravy or a sharp green salad.

Origin & History

Wellington is a classic British centrepiece dish traditionally made with beef wrapped in pastry, often associated with celebratory dining. Modern plant-based versions reinterpret the format with mushroom duxelles and pulses, preserving the dramatic presentation while aligning with contemporary vegan cooking.