Hairy Bikers​ Veggie Wellington Recipe

This hearty Hairy Bikers Veggie Wellington is made with a rich filling of mushrooms, chestnuts, lentils, root vegetables, and herbs, all wrapped in a flaky puff pastry. The result is a showstopping savory bake with an earthy, complex flavor and a beautiful golden-brown crust. It’s the perfect vegetarian centerpiece for a holiday dinner or Sunday roast, and makes a generous and impressive meal for 6 people.

Hairy Bikers Veggie Wellington Ingredients

For the Rich Vegetable Filling:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 3 garlic cloves, crushed
• 1 lb cremini mushrooms, finely chopped
• 1 cup cooked chestnuts, roughly chopped
• 1 (14 oz) can cooked green or brown lentils, drained and rinsed
• ½ cup walnuts, toasted and chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp soy sauce
• 2 tbsp vegetable stock
• ½ cup breadcrumbs
• Salt and freshly ground black pepper

For Assembly:

• 1 (14 oz) sheet of all-butter puff pastry
• 1 large egg, beaten (or 2 tbsp plant-based milk for a vegan glaze)

How To Make Hairy Bikers Veggie Wellington

1. Sauté the base vegetables: Heat the olive oil in a large frying pan over medium heat. Add the onion, carrots, and celery and cook for 10-12 minutes until soft and sweet. Add the crushed garlic and fresh thyme and cook for another minute until fragrant.
2. Cook the mushrooms: In a separate dry pan, cook the finely chopped mushrooms over medium-high heat. Let them cook until they release all their water and it evaporates completely, and the mushrooms are browned. This step concentrates their flavor.
3. Combine and cool the filling: In a large bowl, combine the sautéed base vegetables, the cooked mushrooms, chopped chestnuts, lentils, and walnuts. Stir in the soy sauce, vegetable stock, and breadcrumbs. Season well with salt and pepper and mix until everything is thoroughly combined. Spread the mixture onto a tray and allow it to cool completely to room temperature.
4. Shape the Wellington: Once cooled, lay the puff pastry sheet on a piece of parchment paper. Spoon the filling down the center of the pastry, forming it into a tight, even log shape, leaving a border of about 2 inches on all sides.
5. Wrap and seal: Brush the pastry borders with the beaten egg wash. Carefully fold one long side of the pastry over the filling, then fold the other side over to overlap, pressing to seal the seam. Trim any excess pastry from the ends, then fold them up to seal the log completely.
6. Decorate and bake: Carefully flip the wellington so it is seam-side down. You can score the top with a knife in a decorative pattern if you wish. Brush the entire surface with the remaining egg wash. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the pastry is puffed up, deeply golden-brown, and crisp. Let it rest for 10 minutes before slicing and serving.

Recipe Tips

• Cool the Filling Completely: This is the most crucial step for a successful wellington. A warm or hot filling will melt the butter in the puff pastry, resulting in a soggy bottom and preventing the pastry from rising and becoming flaky.
• Cook All Moisture from the Mushrooms: Taking the time to cook the mushrooms until they are dry and browned is essential. It develops a deep, savory, “meaty” flavor and, most importantly, prevents the filling from becoming watery and ruining the pastry.
• Chill the Filling Log: For easier handling, you can shape the cooled filling into a log on plastic wrap and chill it in the fridge for 30 minutes. A firm filling is much easier to wrap neatly in the delicate puff pastry.
• Use All-Butter Puff Pastry: For the richest flavor and the best flaky texture, it’s worth seeking out an all-butter puff pastry. It creates a far superior crust compared to pastries made with other fats.

What To Serve Veggie Wellington

This veggie wellington is a true centerpiece and pairs wonderfully with all the traditional roast dinner accompaniments. Serve thick slices with a rich vegetarian onion or mushroom gravy, creamy mashed potatoes, and crispy roast potatoes. For vegetables, classic choices like roasted carrots and parsnips, or steamed green beans and broccoli work perfectly.

How To Store Veggie Wellington Leftovers

• Refrigerate: Once completely cool, store any leftover wellington in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking tray in a hot oven for 10-15 minutes to help the pastry crisp up again.
• Freeze: This wellington freezes well. You can freeze the fully baked and cooled wellington by wrapping it tightly in plastic wrap and then foil. To serve, thaw overnight in the fridge and reheat in the oven. You can also freeze the unbaked wellington; bake it from frozen, adding about 20 minutes to the original cooking time.

Hairy Bikers Veggie Wellington Nutrition Facts

• Serving size: 1/6th of the recipe
• Calories: 560 kcal
• Total Fat: 32g
• Saturated Fat: 12g
• Sodium: 450mg
• Total Carbohydrate: 55g
• Dietary Fiber: 12g
• Protein: 18g

Frequently Asked Questions

• Why was my wellington soggy on the bottom? A soggy bottom is almost always caused by the filling being too warm or too wet when it was wrapped in the pastry. Ensure your filling is completely cool and that you have cooked out all the excess moisture from the vegetables, especially the mushrooms.
• Can I make this wellington vegan? Yes, absolutely. Most commercially available puff pastries are “accidentally vegan” (made with vegetable oil instead of butter), but check the label. Use a plant-based milk like soy or almond milk for the glaze instead of the egg wash.
• Can I make this recipe gluten-free? To make this gluten-free, you will need to find a good-quality gluten-free puff pastry. For the filling, simply substitute the regular breadcrumbs with your favorite gluten-free breadcrumbs and use tamari instead of soy sauce.
  

Try More Recipes:

• Hairy Bikers​ Tartiflette Recipe
• Hairy Bikers​ Mediterranean Chicken Tray Bake Recipe
• Hairy Bikers Toad In The Hole​ Recipe

Hairy Bikers​ Veggie Wellington Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Main Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: minutesTotal time:1 hour 10 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:560 kcal Best Season:Summer

Description

The perfect Hairy Bikers Veggie Wellington recipe, an impressive vegetarian centerpiece for any special occasion. A rich, savory filling of mushrooms, chestnuts, lentils, and vegetables is wrapped in golden, flaky all-butter puff pastry. It’s a hearty and delicious main course that everyone will love.

Ingredients

For the Filling:

• 1 tbsp olive oil
  
• 1 onion, 2 carrots, 2 celery sticks, all finely chopped
  
• 3 garlic cloves, crushed
  
• 1 lb cremini mushrooms, finely chopped
  
• 1 cup cooked chestnuts, chopped
  
• 1 (14 oz) can cooked lentils, drained
  
• ½ cup walnuts, toasted and chopped
  
• 1 tbsp fresh thyme
  
• 1 tbsp soy sauce, 2 tbsp vegetable stock, ½ cup breadcrumbs

For Assembly:

• 1 (14 oz) sheet of all-butter puff pastry
  
• 1 egg, beaten

Instructions

1. Sauté the onion, carrots, and celery until soft. Add garlic and thyme.
   
2. In a separate pan, cook mushrooms until all moisture has evaporated.
   
3. Combine all filling ingredients in a bowl, mix well, and cool completely.
   
4. Place the cooled filling in a log shape down the center of the puff pastry sheet.
   
5. Brush pastry edges with egg wash, wrap the filling, and seal the seams.
   
6. Place seam-side down on a baking sheet, brush with egg wash, and bake at 400°F (200°C) for 35-40 minutes until golden and crisp.