Vegetarian Wellington for Two

Name: Vegetarian Wellington for Two
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 1 sheet of puff pastry, thawed; 200g mushrooms, finely chopped; 100g spinach, wilted; 1 onion, diced; 2 garlic cloves, minced; 1 teaspoon thyme, dried; Salt and pepper to taste; 1 egg, beaten (for egg wash)

Highlighted under: Comfort Ideas

We often find ourselves craving a comforting, festive dish that doesn’t compromise on flavor, which is why I love making this Vegetarian Wellington for Two. This dish brings together mushrooms, spinach, and a variety of spices, all wrapped in golden, flaky pastry. It's incredibly satisfying and makes for an impressive dinner for date nights or cozy dinners at home. The combination of earthy vegetables and aromatic herbs creates a delightful meal that celebrates the essence of vegetarian cooking.

Created by

Marnie Calder

Last updated on 2026-01-08T11:37:36.823Z

During my journey to create the perfect Vegetarian Wellington, I experimented with various vegetables and seasonings until I discovered a combination that truly shines. The sautéed mushrooms add rich umami, while the spinach brings a fresh note, and the herbs elevate the dish to a new level of deliciousness. Each bite is a symphony of textures and flavors that I absolutely adore.

One key tip I learned is to ensure that the vegetable filling is cooled before wrapping it in the pastry; otherwise, you risk a soggy base. Letting the filling rest allows the flavors to meld beautifully and ensures a crisp, flaky crust that encases the flavorful mixture perfectly.

        Why You'll Love This Recipe
        Savory filling packed with seasonal vegetables
Golden pastry that’s both flaky and delicious
Perfect for impressing a dinner guest

      

Understanding the Ingredients

The heart of this Vegetarian Wellington lies in the mushrooms and spinach. The mushrooms provide a meaty texture and umami flavor, making it a satisfying main dish. I recommend using a mix of cremini and shiitake mushrooms for depth and complexity. The spinach not only adds vibrant color but also contributes to the dish’s nutritional profile, offering iron and vitamins. Consider squeezing out excess moisture from the wilted spinach before adding it to avoid a soggy filling.

The seasoning in this recipe is essential. Dried thyme is particularly aromatic and pairs beautifully with the earthy flavors of mushrooms. However, if you prefer fresh herbs, feel free to substitute with a handful of fresh thyme, which can elevate the aromatic profile even further. Ensure to adjust the salt levels according to your preference, especially if your pastry is pre-salted.

Perfecting the Assembly

When you're ready to roll out your puff pastry, make sure it’s fully thawed and slightly chilled for better handling. A light dusting of flour on your surface and rolling pin will prevent sticking. Roll it out to about 1/8 inch thick; this will ensure a crispy, flaky texture when baked. Remember, the pastry should be large enough to securely wrap around the filling without tearing.

Sealing the Wellington properly is crucial for retaining moisture during baking. After placing the filling, carefully fold the edges of the pastry over, ensuring there are no gaps. If you find any tears, dampening the edges slightly can help patch them up. Before baking, scoring the top not only enhances presentation but also prevents the pastry from ballooning, which keeps your filling intact and allows for even cooking.

Serving Suggestions and Storage

For serving, I suggest a light herb salad or a tangy dipping sauce to contrast the rich flavors of the Wellington. A simple vinaigrette with balsamic vinegar or a dollop of herbed yogurt can cut through the pastry's richness beautifully. If you want to elevate it further, try pairing it with roasted root vegetables for a complete meal.

If you have leftovers, store the Wellington in an airtight container in the fridge for up to three days. To reheat, place it in a preheated oven at 180°C (350°F) for about 15-20 minutes, which will help restore the crispiness of the pastry. Avoid microwaving it, as this can result in a soggy texture.

Ingredients

For the Wellington

1 sheet of puff pastry, thawed
200g mushrooms, finely chopped
100g spinach, wilted
1 onion, diced
2 garlic cloves, minced
1 teaspoon thyme, dried
Salt and pepper to taste
1 egg, beaten (for egg wash)

Instructions

Prepare the Filling

In a large skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic and sauté until translucent. Then add the chopped mushrooms and cook until all moisture is released. Stir in wilted spinach, thyme, and season with salt and pepper. Remove from heat and let cool.

Assemble the Wellington

Roll out the puff pastry on a floured surface. Place the cooled mushroom and spinach mixture in the center of the pastry. Fold the sides over to enclose the filling completely, then flip it over to place seam-side down on a baking sheet.

Bake

Preheat the oven to 200°C (400°F). Brush the top of the Wellington with the beaten egg for a beautiful golden color. Cut a few slits in the top to allow steam to escape. Bake for 25-30 minutes or until golden brown.

Serve

Once baked, let the Wellington rest for a few minutes before slicing. Serve warm with a side salad or your favorite dipping sauce.

Pro Tips

Allow the Wellington to cool slightly before cutting to ensure clean slices.

Variations to Explore

Feel free to experiment with different fillings. For a Mediterranean twist, try adding roasted red peppers, feta cheese, or olives to the mix. You can also incorporate nuts like walnuts or almonds for an added crunch. If you want to make it more robust, consider adding cooked lentils or quinoa for extra protein and texture.

Another delightful variation is to create a pastry-wrapped vegetable medley using seasonal vegetables like butternut squash or zucchini. Just remember to cook them lightly before adding them to the filling to enhance their flavors and reduce moisture.

Troubleshooting Tips

If your pastry isn’t browning properly, it could be due to insufficient egg wash. Be sure to liberally brush the top with a beaten egg for that beautiful golden finish. If the edges of the Wellington brown too quickly, cover them with foil to prevent burning while allowing the center to cook through.

Another common issue might be a soggy bottom after baking. To combat this, ensure your filling has cooled sufficiently and that you've drained excess moisture. Using parchment paper on your baking sheet can also help with heat distribution, which contributes to a crispier base.

Questions About Recipes

→ Can I make this Wellington ahead of time?

Yes, you can prepare the filling and assemble the Wellington in advance. Store it covered in the refrigerator until you're ready to bake.

→ What can I serve with the Vegetarian Wellington?

The Wellington pairs beautifully with a fresh green salad, roasted vegetables, or a rich gravy.

→ Is this recipe suitable for freezing?

Absolutely! You can freeze the unbaked Wellington. Just wrap it tightly and bake it directly from frozen, adding an extra 10-15 minutes to the baking time.

→ What can I substitute for mushrooms?

You can use other vegetables like zucchini, eggplant, or lentils as a filling, though the texture and flavor will vary.