Vegetable Wellington
All-butter puff pastry wrapped around Puy lentils, mushrooms, spinach and roasted red peppers over a mushroom duxelles, baked until golden. Serves 4.
TOTAL TIME
2 hr 21 min
ACTIVE TIME
56 min
QUANTITY
8 pieces · ~2.35 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/19
Tools0/22
Ingredients0/19 gathered · 4 servings
150g
500ml
1piece
3clove
200g
1piece
300g
3tbsp
2tsp
1tsp
1tbsp
150g
0.75tsp
0.5tsp
1tbsp
640g
100g
1piece
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | — | — | |
| 2 | | 500ml | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 200g | — | — | |
| 6 | | 1piece | — | — | |
| 7 | | 300g | — | — | |
| 8 | | 3tbsp | — | — | |
| 9 | | 2tsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1tbsp | — | — | |
| 12 | | 150g | — | — | |
| 13 | | 0.75tsp | — | — | |
| 14 | | 0.5tsp | — | — | |
| 15 | | 1tbsp | — | — | |
| 16 | | 640g | — | — | |
| 17 | | 100g | — | — | |
| 18 | | 1piece | — | — | |
| 19 | | 1tsp | — | — |
Tools26 items
Serveware1 item
Procedure73 steps
1 of 73
Tip the lentils into the sieve.
Dried Puy lentils · 150 g
⏱ 5s
ResultDried puy lentils4 of 73
Pour in the stock.
Vegetable stock · 500 ml
⏱ 10s
ResultLentils in stock5 of 73
Bring to the boil.
⏱ 5 min
ResultBoiling lentils6 of 73
Simmer for about 20 minutes, until tender but holding their shape.
⏱ 20 min
ResultCooked lentils8 of 73
Pour the lentil stock away.
⏱ 5s
9 of 73
Lay the onion on the chopping board.
Yellow onion · 1 piece
⏱ 5s
ResultYellow onion10 of 73
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves13 of 73
Lay the garlic cloves on the chopping board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove14 of 73
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves17 of 73
Lay the chestnut mushrooms on the board.
Chestnut mushrooms · 200 g⏱ 5s
ResultChestnut mushrooms20 of 73
Lay the shallot on the board.
Shallots · 1 piece⏱ 5s
ResultShallots23 of 73
Lay the portobello mushrooms on the board.
Portobello mushrooms · 300 g⏱ 5s
ResultPortobello mushrooms26 of 73
Pour 1½ tablespoons of the oil into the large frying pan.
Extra-virgin olive oil · 1.5 tbsp
⏱ 5s
ResultExtra-virgin olive oil27 of 73
Heat over a medium heat.
⏱ 1 min
ResultHot oil29 of 73
Cook for about 6 minutes, until soft.
⏱ 6 min
ResultSoft onion30 of 73
Add the chestnut mushrooms.
⏱ 10s
ResultOnion and mushrooms31 of 73
Cook for about 5 minutes, until their liquid has gone.
⏱ 5 min
ResultCooked mushrooms32 of 73
Add 1 teaspoon of the thyme leaves.
Fresh thyme leaves · 1 tsp⏱ 5s
ResultMushrooms with thyme33 of 73
Add the paprika.
Smoked paprika · 1 tsp⏱ 5s
ResultSpiced mushrooms34 of 73
Add the soy sauce.
Soy sauce · 1 tbsp⏱ 5s
ResultSeasoned mushrooms36 of 73
Add the spinach and stir until wilted.
Baby spinach · 150 g⏱ 1 min 30s
ResultLentil filling with spinach37 of 73
Add half a teaspoon of salt.
Salt · 0.5 tsp⏱ 5s
ResultSalted lentil filling38 of 73
Add a little pepper.
Ground black pepper · 0.25 tsp⏱ 5s
ResultLentil filling41 of 73
Pour the rest of the oil into the frying pan.
Extra-virgin olive oil · 1.5 tbsp⏱ 5s
ResultExtra-virgin olive oil42 of 73
Heat over a medium heat.
⏱ 1 min
ResultHot oil44 of 73
Cook for 3 minutes.
⏱ 3 min
ResultSoft shallot46 of 73
Cook for about 10 minutes, stirring, until all the liquid has gone and it holds together.
⏱ 10 min
ResultDry mushroom paste47 of 73
Add the sherry and cook until it evaporates.
Dry sherry · 1 tbsp⏱ 30s
ResultDuxelles with sherry48 of 73
Add the rest of the thyme.
Fresh thyme leaves · 1 tsp⏱ 5s
ResultDuxelles with thyme49 of 73
Add a little salt.
Salt · 0.25 tsp⏱ 5s
ResultSalted duxelles50 of 73
Add a little pepper.
Ground black pepper · 0.25 tsp⏱ 5s
ResultDuxelles53 of 73
Turn the oven to 200 °C (180 °C fan).
⏱ 15 min
54 of 73
Line the baking tray with baking paper.
⏱ 20s
55 of 73
Unroll one sheet of pastry onto the tray.
All-butter puff pastry · 320 g⏱ 15s
ResultAll-butter puff pastry56 of 73
Spread the duxelles down the middle in a strip about 10 cm wide, leaving a 3 cm border.
⏱ 1 min
ResultPastry with duxelles57 of 73
Pat the roasted peppers dry and lay them over the mushrooms.
Roasted red peppers · 100 g
⏱ 40s
ResultPastry, duxelles and peppers58 of 73
Pile the lentil filling on top and pack it into a firm log.
⏱ 1 min
ResultFilled pastry base59 of 73
Break the egg into a fifth small bowl.
Egg · 1 piece
⏱ 10s
ResultEgg60 of 73
Beat it with the fork.
⏱ 15s
ResultBeaten egg62 of 73
Lay the second sheet over the filling.
All-butter puff pastry · 320 g⏱ 20s
ResultCovered wellington63 of 73
Press the edges together, trim to a 2 cm border with the knife and crimp with the fork.
⏱ 2 min
ResultSealed wellington64 of 73
Brush all over with the rest of the egg.
⏱ 30s
ResultGlazed wellington65 of 73
Score a shallow criss-cross over the top.
⏱ 30s
ResultScored wellington66 of 73
Scatter over the sesame seeds.
Sesame seeds · 1 tsp⏱ 10s
ResultWellington ready to bake67 of 73
Put the tray in the fridge.
⏱ 10s
ResultWellington ready to bake68 of 73
Chill for 20 minutes so the pastry holds its shape.
⏱ 20 min
ResultChilled wellington69 of 73
Take the tray out of the fridge.
⏱ 10s
ResultChilled wellington70 of 73
Using oven gloves, put the baking tray in the oven.
⏱ 10s
ResultChilled wellington71 of 73
Bake for about 38 minutes, until puffed and deep golden.
⏱ 38 min
ResultBaked wellington72 of 73
Using oven gloves, take the baking tray out.
⏱ 10s
ResultBaked wellington73 of 73
Leave to rest for 10 minutes.
⏱ 10 min
ResultRested wellingtonTotal Time2 hr 21 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 150 g | | Tip the lentils into the sieve.⏱ 5sResultDried puy lentils |
| 2 | Dried puy lentilsstep 1 | | Rinse under cold running water.⏱ 30sResultRinsed lentils |
| 3 | Rinsed lentilsstep 2 | | Tip them into the medium saucepan.⏱ 10sResultRinsed lentils |
| 4 | 500 ml | | Pour in the stock.⏱ 10sResultLentils in stock |
| 5 | — | | Bring to the boil.⏱ 5 minResultBoiling lentils |
| 6 | — | | Simmer for about 20 minutes, until tender but holding their shape.⏱ 20 minResultCooked lentils |
| 7 | — | | Drain them in the sieve.⏱ 15sResultLentil cooking stockused in step 35 |
| 8 | — | | Pour the lentil stock away.⏱ 5s |
| 9 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 10 | Yellow onionstep 9 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 11 | Peeled onion halvesstep 10 | | Chop it finely.⏱ 1 min 30sResultChopped onion |
| 12 | Chopped onionstep 11 | | Put the onion in the small bowl.⏱ 5sResultChopped onion |
| 13 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 14 | Garlic clovestep 13 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 15 | Peeled garlic clovesstep 14 | | Chop the garlic finely.⏱ 45sResultChopped garlic |
| 16 | Chopped garlicstep 15 | | Add the garlic to the onion.⏱ 5sResultOnion and garlicused in step 28 |
| 17 | 200 g | | Lay the chestnut mushrooms on the board.⏱ 5sResultChestnut mushrooms |
| 18 | Chestnut mushroomsstep 17 | | Chop them finely.⏱ 2 minResultChopped chestnut mushrooms |
| 19 | Chopped chestnut mushroomsstep 18 | | Put them in a second small bowl.⏱ 5sResultChopped chestnut mushroomsused in step 30 |
| 20 | 1 piece | | Lay the shallot on the board.⏱ 5sResultShallots |
| 21 | Shallotsstep 20 | | Peel and chop it finely.⏱ 1 minResultChopped shallot |
| 22 | Chopped shallotstep 21 | | Put it in a third small bowl.⏱ 5sResultChopped shallotused in step 43 |
| 23 | 300 g | | Lay the portobello mushrooms on the board.⏱ 5sResultPortobello mushrooms |
| 24 | Portobello mushroomsstep 23 | | Chop them very finely.⏱ 3 minResultChopped portobello |
| 25 | Chopped portobellostep 24 | | Put them in a fourth small bowl.⏱ 5sResultChopped portobelloused in step 45 |
| 26 | 1.5 tbsp | | Pour 1½ tablespoons of the oil into the large frying pan.⏱ 5sResultExtra-virgin olive oil |
| 27 | — | | Heat over a medium heat.⏱ 1 minResultHot oil |
| 28 | Onion and garlicstep 16 | | Add the onion and garlic.⏱ 5sResultOnion in oil |
| 29 | — | | Cook for about 6 minutes, until soft.⏱ 6 minResultSoft onion |
| 30 | Chopped chestnut mushroomsstep 19 | | Add the chestnut mushrooms.⏱ 10sResultOnion and mushrooms |
| 31 | — | | Cook for about 5 minutes, until their liquid has gone.⏱ 5 minResultCooked mushrooms |
| 32 | 1 tsp | | Add 1 teaspoon of the thyme leaves.⏱ 5sResultMushrooms with thyme |
| 33 | 1 tsp | | Add the paprika.⏱ 5sResultSpiced mushrooms |
| 34 | 1 tbsp | | Add the soy sauce.⏱ 5sResultSeasoned mushrooms |
| 35 | Lentil cooking stockstep 7 | | Add the lentils.⏱ 10sResultMushrooms and lentils |
| 36 | 150 g | | Add the spinach and stir until wilted.⏱ 1 min 30sResultLentil filling with spinach |
| 37 | 0.5 tsp | | Add half a teaspoon of salt.⏱ 5sResultSalted lentil filling |
| 38 | 0.25 tsp | | Add a little pepper.⏱ 5sResultLentil filling |
| 39 | Lentil fillingstep 38 |  | Spoon it into the large bowl.⏱ 15sResultLentil filling |
| 40 | — | | Leave to cool for 30 minutes.⏱ 30 minResultCool lentil fillingused in step 58 |
| 41 | 1.5 tbsp | | Pour the rest of the oil into the frying pan.⏱ 5sResultExtra-virgin olive oil |
| 42 | — | | Heat over a medium heat.⏱ 1 minResultHot oil |
| 43 | Chopped shallotstep 22 | | Add the shallot.⏱ 5sResultShallot in oil |
| 44 | — | | Cook for 3 minutes.⏱ 3 minResultSoft shallot |
| 45 | Chopped portobellostep 25 | | Add the portobello.⏱ 10sResultShallot and portobello |
| 46 | — | | Cook for about 10 minutes, stirring, until all the liquid has gone and it holds together.⏱ 10 minResultDry mushroom paste |
| 47 | 1 tbsp | | Add the sherry and cook until it evaporates.⏱ 30sResultDuxelles with sherry |
| 48 | 1 tsp | | Add the rest of the thyme.⏱ 5sResultDuxelles with thyme |
| 49 | 0.25 tsp | | Add a little salt.⏱ 5sResultSalted duxelles |
| 50 | 0.25 tsp | | Add a little pepper.⏱ 5sResultDuxelles |
| 51 | Duxellesstep 50 |  | Spread it on the plate.⏱ 15sResultDuxelles |
| 52 | — | | Leave to cool for 20 minutes.⏱ 20 minResultCool duxellesused in step 56 |
| 53 | — | | Turn the oven to 200 °C (180 °C fan).⏱ 15 min |
| 54 | — | | Line the baking tray with baking paper.⏱ 20s |
| 55 | 320 g | | Unroll one sheet of pastry onto the tray.⏱ 15sResultAll-butter puff pastry |
| 56 | Cool duxellesstep 52 | | Spread the duxelles down the middle in a strip about 10 cm wide, leaving a 3 cm border.⏱ 1 minResultPastry with duxelles |
| 57 | 100 g | | Pat the roasted peppers dry and lay them over the mushrooms.⏱ 40sResultPastry, duxelles and peppers |
| 58 | Cool lentil fillingstep 40 | | Pile the lentil filling on top and pack it into a firm log.⏱ 1 minResultFilled pastry base |
| 59 | 1 piece | | Break the egg into a fifth small bowl.⏱ 10sResultEgg |
| 60 | — | | Beat it with the fork.⏱ 15sResultBeaten egg |
| 61 | Beaten eggstep 60 | | Brush the pastry border with egg.⏱ 30sResultRemaining egg washused in step 64 |
| 62 | 320 g | | Lay the second sheet over the filling.⏱ 20sResultCovered wellington |
| 63 | — | | Press the edges together, trim to a 2 cm border with the knife and crimp with the fork.⏱ 2 minResultSealed wellington |
| 64 | Remaining egg washstep 61 | | Brush all over with the rest of the egg.⏱ 30sResultGlazed wellington |
| Sealed wellingtonstep 63 | |||
| 65 | — | | Score a shallow criss-cross over the top.⏱ 30sResultScored wellington |
| 66 | 1 tsp | | Scatter over the sesame seeds.⏱ 10sResultWellington ready to bake |
| 67 | — | | Put the tray in the fridge.⏱ 10sResultWellington ready to bake |
| 68 | — | | Chill for 20 minutes so the pastry holds its shape.⏱ 20 minResultChilled wellington |
| 69 | — | | Take the tray out of the fridge.⏱ 10sResultChilled wellington |
| 70 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultChilled wellington |
| 71 | — | | Bake for about 38 minutes, until puffed and deep golden.⏱ 38 minResultBaked wellington |
| 72 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultBaked wellington |
| 73 | — | | Leave to rest for 10 minutes.⏱ 10 minResultRested wellington |
| Total Time | 2 hr 21 min | ||
Serving
- Slide it onto the serving platter.
- Cut into 8 thick slices with the bread knife and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,079kcal | |
| 27g | |
| 58g | |
| 25g | |
| 115g | |
| 9g | |
| 9g | |
| 2,333mg |
Ingredients0/19
Tools0/22
Recipe
Vegetable Wellington
All-butter puff pastry wrapped around Puy lentils, mushrooms, spinach and roasted red peppers over a mushroom duxelles, baked until golden. Serves 4.
What you’ll doYou will simmer Puy lentils and cook them with onion, garlic, chestnut mushrooms, thyme, paprika, soy and spinach, then cook a dry duxelles of shallot and portobello with sherry, and cool both. Lay a sheet of pastry on a lined tray, spread with the duxelles, add roasted peppers and pack the lentil filling on top. Seal under a second sheet, glaze, score, chill and bake for about 38 minutes until deep golden.
Serves4
Total2 hr 21 min
LevelMedium
Ingredients
- Dried Puy lentils150 g
- Vegetable stock500 ml
- Yellow onion1 piece
- Garlic clove3 clove
- Chestnut mushrooms200 g
- Shallots1 piece
- Portobello mushrooms300 g
- Extra-virgin olive oil3 tbsp
- Fresh thyme leaves2 tsp
- Smoked paprika1 tsp
- Soy sauce1 tbsp
- Baby spinach150 g
- Salt0.75 tsp
- Ground black pepper0.5 tsp
- Dry sherry1 tbsp
- All-butter puff pastry640 g
- Roasted red peppers100 g
- Egg1 piece
- Sesame seeds1 tsp
Tools
SpoonSieveLarge serving platterOnion bowl (small bowl)Chestnut mushrooms bowl (small bowl)Shallot bowl (small bowl)Portobello bowl (small bowl)Egg bowl (small bowl)Bread knifeOvenLarge frying panPastry brushChef's knifeLarge bowlSpatulaWooden spoonBaking trayRefrigeratorParing knifeBaking paperPlateForkMedium saucepanKitchen paperOven gloveChopping board
Method
1
Tip the lentils into the sieve.
5sSieveDried Puy lentils · 150 g
2
Rinse under cold running water.
30sSieveDried puy lentils · step 1
3
Tip them into the medium saucepan.
10sMedium saucepanRinsed lentils · step 2
4
Pour in the stock.
10sMedium saucepanVegetable stock · 500 ml
5
Bring to the boil.
5 minMedium saucepan
6
Simmer for about 20 minutes, until tender but holding their shape.
20 minMedium saucepan
7
Drain them in the sieve.
Result · Lentil cooking stock · used in step 35
15sSieve
8
Pour the lentil stock away.
5sMedium saucepan
9
Lay the onion on the chopping board.
5sChopping boardYellow onion · 1 piece
10
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeYellow onion · step 9
11
Chop it finely.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 10
12
Put the onion in the small bowl.
5sOnion bowl (small bowl)Chopped onion · step 11
13
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 3 clove
14
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 13
15
Chop the garlic finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 14
16
Add the garlic to the onion.
Result · Onion and garlic · used in step 28
5sOnion bowl (small bowl)Chopped garlic · step 15
17
Lay the chestnut mushrooms on the board.
5sChopping boardChestnut mushrooms · 200 g
18
Chop them finely.
2 minChopping board, Chefs knifeChestnut mushrooms · step 17
19
Put them in a second small bowl.
Result · Chopped chestnut mushrooms · used in step 30
5sChestnut mushrooms bowl (small bowl)Chopped chestnut mushrooms · step 18
20
Lay the shallot on the board.
5sChopping boardShallots · 1 piece
21
Peel and chop it finely.
1 minChopping board, Chefs knifeShallots · step 20
22
Put it in a third small bowl.
Result · Chopped shallot · used in step 43
5sShallot bowl (small bowl)Chopped shallot · step 21
23
Lay the portobello mushrooms on the board.
5sChopping boardPortobello mushrooms · 300 g
24
Chop them very finely.
3 minChopping board, Chefs knifePortobello mushrooms · step 23
25
Put them in a fourth small bowl.
Result · Chopped portobello · used in step 45
5sPortobello bowl (small bowl)Chopped portobello · step 24
26
Pour 1½ tablespoons of the oil into the large frying pan.
5sLarge frying panExtra-virgin olive oil · 1.5 tbsp
27
Heat over a medium heat.
1 minLarge frying pan
28
Add the onion and garlic.
5sLarge frying panOnion and garlic · step 16
29
Cook for about 6 minutes, until soft.
6 minLarge frying pan, Wooden spoon
30
Add the chestnut mushrooms.
10sLarge frying panChopped chestnut mushrooms · step 19
31
Cook for about 5 minutes, until their liquid has gone.
5 minLarge frying pan, Wooden spoon
32
Add 1 teaspoon of the thyme leaves.
5sLarge frying panFresh thyme leaves · 1 tsp
33
Add the paprika.
5sLarge frying panSmoked paprika · 1 tsp
34
Add the soy sauce.
5sLarge frying panSoy sauce · 1 tbsp
35
Add the lentils.
10sLarge frying panLentil cooking stock · step 7
36
Add the spinach and stir until wilted.
1 min 30sLarge frying pan, Wooden spoonBaby spinach · 150 g
37
Add half a teaspoon of salt.
5sLarge frying panSalt · 0.5 tsp
38
Add a little pepper.
5sLarge frying panGround black pepper · 0.25 tsp
39
Spoon it into the large bowl.
15sLarge bowl, Wooden spoonLentil filling · step 38
40
Leave to cool for 30 minutes.
Result · Cool lentil filling · used in step 58
30 minLarge bowl
41
Pour the rest of the oil into the frying pan.
5sLarge frying panExtra-virgin olive oil · 1.5 tbsp
42
Heat over a medium heat.
1 minLarge frying pan
43
Add the shallot.
5sLarge frying panChopped shallot · step 22
44
Cook for 3 minutes.
3 minLarge frying pan, Wooden spoon
45
Add the portobello.
10sLarge frying panChopped portobello · step 25
46
Cook for about 10 minutes, stirring, until all the liquid has gone and it holds together.
10 minLarge frying pan, Wooden spoon
47
Add the sherry and cook until it evaporates.
30sLarge frying panDry sherry · 1 tbsp
48
Add the rest of the thyme.
5sLarge frying panFresh thyme leaves · 1 tsp
49
Add a little salt.
5sLarge frying panSalt · 0.25 tsp
50
Add a little pepper.
5sLarge frying panGround black pepper · 0.25 tsp
51
Spread it on the plate.
15sPlate, Wooden spoonDuxelles · step 50
52
Leave to cool for 20 minutes.
Result · Cool duxelles · used in step 56
20 minPlate
53
Turn the oven to 200 °C (180 °C fan).
200°C15 minOven
54
Line the baking tray with baking paper.
20sBaking tray, Baking paper
55
Unroll one sheet of pastry onto the tray.
15sBaking trayAll-butter puff pastry · 320 g
56
Spread the duxelles down the middle in a strip about 10 cm wide, leaving a 3 cm border.
1 minBaking tray, SpoonCool duxelles · step 52
57
Pat the roasted peppers dry and lay them over the mushrooms.
40sBaking tray, Kitchen paperRoasted red peppers · 100 g
58
Pile the lentil filling on top and pack it into a firm log.
1 minBaking tray, SpoonCool lentil filling · step 40
59
Break the egg into a fifth small bowl.
10sEgg bowl (small bowl)Egg · 1 piece
60
Beat it with the fork.
15sEgg bowl (small bowl), Fork
61
Brush the pastry border with egg.
Result · Remaining egg wash · used in step 64
30sBaking tray, Pastry brushBeaten egg · step 60
62
Lay the second sheet over the filling.
20sBaking trayAll-butter puff pastry · 320 g
63
Press the edges together, trim to a 2 cm border with the knife and crimp with the fork.
2 minBaking tray, Paring knife, Fork
64
Brush all over with the rest of the egg.
30sBaking tray, Pastry brushRemaining egg wash · step 61Sealed wellington · step 63
65
Score a shallow criss-cross over the top.
30sBaking tray, Paring knife
66
Scatter over the sesame seeds.
10sBaking traySesame seeds · 1 tsp
67
Put the tray in the fridge.
10sBaking tray, Refrigerator
68
Chill for 20 minutes so the pastry holds its shape.
20 minBaking tray
69
Take the tray out of the fridge.
10sBaking tray, Refrigerator
70
Using oven gloves, put the baking tray in the oven.
10sBaking tray, Oven, Oven glove
71
Bake for about 38 minutes, until puffed and deep golden.
200°C38 minBaking tray
72
Using oven gloves, take the baking tray out.
10sBaking tray, Oven, Oven glove
73
Leave to rest for 10 minutes.
10 minBaking tray
74
Slide it onto the serving platter.
30sLarge serving platter, SpatulaRested wellington · step 73
75
Cut into 8 thick slices with the bread knife and serve. → Into 8 equal portions
Result · Vegetable Wellington
1 minLarge serving platter, Bread knife
Printed 6 October 2026