You don't have to be a meat eater to enjoy your dinner wrapped up in puff pastry! And best yet, this is an easy way to elevate your dinner to super-star levels.
What Inspired This Recipe?
The answer to that is easy, Beef Wellington. However, my husband and I follow a pescatarian diet, so Beef Wellington is not something we would ever eat. Last Christmas I was looking for ideas for our holiday dinner. We have lots of carnivores in the family, so it isn't unusual for me to make a meat dish and then a fish or vegetarian dish as well. I had decided that Beef Wellington would be the meat lovers' dish and wanted to do something similar for us. I searched for and found many recipes for vegetarian versions of Beef Wellington. Some use meat substitutes, but I prefer vegetarian dishes that simply celebrate the vegetables. This is the version I settled on. And spoiler alert, I think the carnivores preferred the Vegetarian Wellington better than the Beef Wellington.
Ingredients
Olive Oil
1/2 diced onion
2 - 3 cups chopped mushrooms
1 TBSP thyme
Salt & Pepper
1 cup diced & roasted butternut squash
Feta cheese (skip to make this meal vegan)
1 puff pastry, rolled out slightly (use Gluten-Free puff pastry if desired)
1-2 TBSP Dijon mustard
1 TBSP fresh parsley, chopped
1 egg - whisked for egg wash (just use water or egg substitute to make this meal vegan)
Preparation
Add olive oil to skillet, and cook onion until soft. Add in mushrooms and cook until soft and liquid is released. Add thyme, salt & pepper.
Roll out puff pastry with a sprinkle of flour to avoid it sticking. Spread mustard and sprinkle parsley to the middle section. Add mushrooms into the middle of the pastry, and top with squash and a sprinkle of feta cheese.
Fold the pastry, to wrap, using the egg wash to seal (refer to my video below). Brush the entire Wellington with egg wash if desired.
Bake for 30-40 minutes at 375⁰F, until pastry is lightly brown and crispy and the filling is hot throughout.
Watch Me Make It
Variations
I love recipes that can easily be changed up to create entirely different tastes with the same process. While I used mushrooms, butternut squash and feta, you could fill it with whatever tastes good to you. The only thing to consider is that you don't want your filling to be too wet, or it might not all stay together when serving it.
Grilled Mediterranean Version - fill with grilled eggplant, grilled zucchini, roasted red peppers, artichoke hearts, sliced kalamata olives and feta.
Shepards Pie - fill with mushrooms, peas & carrots, mashed potatoes and shredded cheddar.
Lentil - Combine cooked lentils and diced bell peppers with mushrooms, top with wilted spinach.
Spring Pesto - cook carrot sticks until soft. In another pan cook fresh asparagus spears, and peas. Mix in some pesto and add baby greens (beet green, baby chard, spinach) to wilt. Arrange on pastry, top filling with shredded parmesan or mozzarella).
One last thought on variations. If you don't want to slice and serve 1 big Vegetarian Wellington, you can cut your puff pastry into quarters and make 4 individual servings.
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