This vegetarian wellington is the perfect alternative to the traditional beef wellington and because they are individual, they are a great main for when you only have a couple of vegetarians to cater for. It doesn't get much better than the delicious combination of goats cheese and beetroot, wrapped in puff pastry!
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- 1 medium raw beetroot, about 100g unpeeled weight
- 75 g baby leaf spinach
- 1/2 Tbsp. Dijon mustard
- Fresh grating of nutmeg
- Plain flour, to dust
- 250 g puff pastry, from a block
- 25 -40g goat’s cheese, crumbled
- 1 medium egg, beaten
- Step 1Preheat oven to 200°C (180°C) mark 6. Wash beetroot and wrap in foil. Roast on a baking tray for 1hr, or until you can easily push a knife into it. Cool.
- Step 2Meanwhile, put spinach into a sieve in the sink and pour over boiled water from the kettle to wilt. Run under cold water until cool, then firmly squeeze out all excess moisture. Put into a bowl and mix in mustard, nutmeg and some seasoning. Set aside.
- Step 3Wearing gloves to prevent your hands staining, peel off skin from beetroot, and remove a thin slice from root end so it stands up.
- Step 4Lightly flour a work surface and roll out 1/3 of the pastry to make a rough 16cm (61/2in) square. Transfer to a baking sheet lined with baking parchment. Sit beetroot in the middle, then make a tight nest of the spinach mixture around it. Top spinach with a halo of cheese. Brush visible pastry with beaten egg.
- Step 5Roll out remaining pastry as before until large enough to cover the filling. Lay over the filling, working out any air pockets and press pastry edges to seal. Trim excess and crimp border. Transfer to a baking sheet lined with baking parchment and brush pastry with egg to glaze. Chill 20min.
- Step 6Reheat oven to 200°C (180°C) mark 6. Re-glaze with egg and cook for 35min until golden. Serve.
Get ahead
Prepare to end of step 5 up to 6hr ahead. Complete recipe to serve.
Per Serving
- Calories: 761
- Protein: 21g
- Total fat: 46g
- Saturates: 30g
- Carbs: 64g
- Total sugars: 9g
- Fibre: 5g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
