St Georges Day Dinner – Layered Roasted Vegetable Wellington with a Cauliflower Puree

Roasted Vegetable Wellington – kind of like a huge vegetable pasty!

Beef Wellington is traditionally a “Show Stopper” recipe where the host would use expensive beef, foie gras and truffles all wrapped up neatly in pastry. Other versions I have seen include beef fillet, mushroom pate, spinach and even a pancake wrapped around the beef to retain its moisture.

A couple of years ago I was served the most beautiful pumpkin Wellington served with a cauliflower puree and it’s always been on my mind ever since! I knew St Georges day would be a great occasion to share this recipe, it’s decadent yet rustic…A real treat!

The Wellington is filled with cauliflower puree, roasted peppers, spinach, roasted onions and butternut squash

Whereas a traditional beef wellington has one large fillet of beef inside, I have filled mine with layers of cauliflower puree, roasted red peppers, spinach and roasted onion and butternut squash. It’s much more interesting than your usual recipe and veggie friendly 🙂

This is my first time putting anything on Veghotpot using puff pastry (I’ve always favoured the less calorific filo pastry), but for this recipe it just cannot be replaced! Flaky, buttery pastry with the creamy cauliflower puree and rich, caramelised vegetables is truly a match made in wellington heaven!

Veg Hot Pot 🙂

Serves 4

Vegetarian

1/2 Butternut squash
1 onion
2 red peppers
Dried Herbs
Chilli Flakes
Olive Oil
Salt and Pepper
8 Cauliflower Florets
Handful Spinach
1 Sheet Ready Rolled Puff Pastry
1 Egg for egg wash

Chop the Onion and Butternut Squash into small pieces and slice the red Pepper into large thick strips and put on a baking tray, sprinkle all of it with salt, pepper, dried herbs, chilli flakes and olive oil and roast at 200c for 10 mins or until starting to brown and cooked through.

Boil the cauliflower florets in 250ml vegetable stock then blend using a hand held mixer or a food processor to make a purée.

Wilt the spinach leaves and put to one side.

Cut two circles out of the pastry, one circle should be around an inch bigger in circumference than the first. Place the smaller circle down on a lightly floured baking tray and first spoon on some cauliflower puree leaving an edge of pastry around 1cm deep, then layer the red peppers, spinach and more cauliflower puree then top with the onion and butternut squash. Brush some egg wash around the edge of the bottom layer of pastry.
Place the larger circle of pastry over the top and seal it closed so it joins the bottom circle of pastry.
You should now have one large round wellington with the pastry completely sealed around the egdes.

Brush Egg Wash all over the top and sides of the pastry and then place in the oven for 30-35 minutes at 180c until the pastry has become flaky and golden brown.

Serve with Gravy, any left over cauliflower puree and peas!