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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Yields:
1
Prep Time:
25 mins
Cook Time:
1 hr 35 mins
Total Time:
2 hrs
Cal/Serv:
761
Ingredients
1
medium raw beetroot, about 100g unpeeled weight
75g
baby leaf spinach
1/2Tbsp.
Dijon mustard
Fresh grating of nutmeg
Plain flour, to dust
250g
puff pastry, from a block
25
-40g goat’s cheese, crumbled
1
medium egg, beaten
Directions
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
