Ingredients:

  • 2 sheets (400g each) All-Butter Puff Pastry
  • 1 large egg, lightly beaten with 1 teaspoon water (for egg wash)
  • 1 lb (450g) mixed root vegetables (carrots, parsnips, sweet potato), diced
  • 1 lb (450g) Cremini/Button Mushrooms, finely chopped
  • 1 medium Onion or Shallot, finely diced
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Thyme leaves
  • 5 oz (140g) fresh Spinach, roughly chopped
  • 4 oz (115g) Soft Cheese (e.g., Boursin or cream cheese)
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Olive Oil
  • 1 tablespoon Unsalted Butter
  • 2 tablespoons Dry Sherry or White Wine (Optional)
  • Salt and Black Pepper, to taste

Instructions:

  1. Toss diced root vegetables with olive oil, salt, and pepper. Roast at 400°F (200°C) until tender and lightly caramelized (approx. 20–25 minutes). Set aside to cool slightly.
  2. In a large skillet, melt butter over medium heat. Sauté diced onion/shallots until soft. Add the finely chopped mushrooms, thyme, salt, and pepper. Cook slowly, stirring often, until all moisture has evaporated and the mixture is dark and paste-like (this is the Duxelles base).
  3. Deglaze the pan with sherry/wine (if using), scraping up any browned bits. Stir in minced garlic briefly (30 seconds). Remove from heat.
  4. In a large bowl, combine the cooled roasted vegetables, the mushroom duxelles, soft cheese, Dijon mustard, and spinach. Mix thoroughly until just combined. Taste and adjust seasoning.
  5. Form the mixture into a tight, uniform log shape (about 8 inches long) using plastic wrap or parchment paper. Chill in the refrigerator for at least 30 minutes.
  6. Roll out one sheet of puff pastry large enough to encase the filling log. Brush the edges of this pastry lightly with egg wash. Place the chilled filling log in the centre.
  7. Drape the second sheet of pastry over the top. Trim the edges, pressing firmly to seal all seams securely. Tuck in the ends tightly. Flip the Wellington seam-side down onto a parchment-lined baking sheet.
  8. Score the top lightly in a decorative pattern (do not cut all the way through!). Brush generously with the remaining egg wash. Chill the assembled Wellington for 15 minutes before baking.
  9. Bake at 400°F (200°C) for 40–45 minutes, or until the pastry is deeply golden brown, puffed, and crisp all over.
  10. Let the Vegetable Wellington rest for 10 minutes before slicing with a sharp, serrated knife and serving.