Description
A golden, flaky puff pastry filled with sautéed mushrooms, carrots, zucchini, spinach, and aromatic herbs, perfect as a vegetarian centerpiece.
Ingredients
- Puff pastry, 1 sheet, thawed
- Mushrooms, 400 g, finely chopped
- Carrots, 2 medium, diced
- Zucchini, 1 medium, diced
- Spinach, 2 cups fresh, roughly chopped
- Onion, 1 large, finely chopped
- Garlic, 3 cloves, minced
- Olive oil, 2 tablespoons
- Fresh thyme, 1 teaspoon, leaves only
- Salt, to taste
- Black pepper, to taste
- Plant-based milk, 2 tablespoons, for brushing
Instructions
- Preheat the oven: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Prepare vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until translucent, about 3–4 minutes.
- Sauté root vegetables: Add diced carrots and zucchini and cook until softened, about 5–7 minutes, stirring occasionally.
- Add mushrooms and herbs: Stir in the finely chopped mushrooms and thyme. Continue cooking until the mushrooms release their moisture and the mixture reduces, about 8–10 minutes.
- Wilt the greens: Add the spinach and cook until just wilted. Season the mixture with salt and black pepper. Use a slotted spoon to remove excess liquid if needed and let the mixture cool slightly.
- Roll out pastry: On a lightly floured surface, roll out the thawed puff pastry to smooth any seams and form a rectangle large enough to encase the filling.
- Assemble: Spoon the cooled vegetable mixture down the center of the pastry, leaving a border around the edges. Optionally sprinkle a thin layer of breadcrumbs or crushed nuts to absorb moisture.
- Seal the Wellington: Fold the pastry over the filling, pressing edges to seal. Trim excess pastry and place seam-side down on the prepared baking sheet. Chill for 10–15 minutes if time allows.
- Egg-free wash: Brush the pastry with plant-based milk to promote even browning.
- Bake: Bake for 35–40 minutes until the pastry is golden brown and crisp.
- Rest and slice: Let the Wellington rest for 10 minutes before slicing to allow the filling to set.
- Serve: Slice into portions and serve warm with your preferred sides or sauce.
Notes
- Pat vegetables dry and use a slotted spoon when transferring from the pan to prevent a soggy crust.
- Chill the assembled Wellington briefly before baking to help the pastry keep its shape.
- Add a thin layer of breadcrumbs or crushed nuts inside the pastry to absorb excess moisture and add texture.
- To reheat leftovers, warm slices in a 180°C (350°F) oven to preserve crispness.
- Freeze unbaked Wellington and bake from frozen, adding additional time as needed.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of the Wellington)
- Calories: 320
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg