After seeing many people’s recipes online for a Beetroot Wellington, I thought I would like to give it a go, however, not being one for following recipes to the letter, for this one, I gave it my best shot and am very happy with the results. This is the ultimate dish to serve to your friends and family at a dinner party, it is simple to make, can be prepped ahead of time and makes the most beautiful addition to your plate.
I chose to make individual Wellingtons, as I think that they look so great. They can be served with pretty much anything, though I chose to pair mine with green beans, peas and sweet potato mash for a colourful plate of yum!
For the stuffing, I chose to use a shop bought stuffing, that I then used the instructions on the back of the pack, you can choose whatever stuffing you prefer though I love leek stuffing and thought it would work so well with this dish, and it did! It is important that the stuffing is cooled fully before applying to pastry otherwise it will cause a soggy bottom, and nobody wants that at a dinner party!
4 x cooked beetroot
2 x Jus Roll Pastry
1 x vegan stock cube
2 – 3 cups x Stuffing Mix
1 cup x Chestnut Mushroom, washed and diced
4 tablespoons x garlic puree
4 tablespoons x plant based milk
3 x tablespoons x vegan butter
Salt and Pepper for Seasoning
- Firstly preheat your oven to 180 degrees.
- Mix the stuffing mix with the stock cube and then add the water per the packet instructions.
- Place the stuffing as thinly spread as you can in a bowl in the fridge leave to chill until cold to touch.
- Add mushrooms, garlic and butter into a saucepan on a medium to low heat and stir well for approximately 3-5 minutes to ensure that mushrooms are all fully coated with the garlic.
- Remove stuffing mix from the fridge and stir the mushrooms into the mix, adding salt and pepper to taste.
- Roll out the pastry and cut each sheet of pastry into 4 pieces.
- Place 4 pieces of pastry on a baking tray add 3 tablespoons of the stuffing mix to each before using the back of a spoon to careful ensure that all the bottom is covered.
- Then plonk a beetroot in the middle of each sheet and slowly begin to fold up the edges to create the desired wellington look.
- Use the other 4 pieces of pastry to cover up any tears and before sealing the top of the welling ensure that the stuffing has made its way to the top of the pastry, if not careful spoon in some extra stuffing before sealing the top.
- Using a knife create an ‘x’ on the top of the pastry to ensure that the mixture does not leak whilst cooking.
- Brush the plant based milk over the top of the pastries.
- Place in the oven for approximately 25-35 minutes, or until golden brown all over.
- Serve immediately for best results.
If you are making this before your guests arrive then make the stuffing and mushroom mix and allow to cool for as many hours as you wish though, preferably no longer than the night before.