Sweet Potato and Kale Vegetable Wellington
A vegetarian Christmas main: puff pastry filled with roasted sweet potato, mushroom paste, kale and pine nuts. Bakes in 45 minutes and serves 8.
I want everyone at the table to feel they have a real centerpiece, including my vegetarian friends. This Wellington is hearty and sweet-savory, with golden pastry that gets a happy cheer when it is sliced. It is the kind of vegetable dish that nobody feels they are settling for.
Saúl’s Tip
Squeeze the cooked kale and mushrooms in a clean towel to remove extra liquid. A dry filling means a crisp bottom crust instead of soggy pastry.
Tips for Success
- Cool the filling fully before wrapping, or the pastry will melt.
- Keep the filling thick down the center and leave pastry on each side.
- Seal the ends well so nothing leaks.
- Use an all-butter puff pastry for the best flavor.
Make-Ahead and Storage
Roast the potatoes and make the filling a day ahead. Assemble the Wellington up to 24 hours before baking. Leftovers keep 3 days in the fridge and reheat at 350°F for 15 to 20 minutes.
Variations
- Swap the chestnuts for chopped walnuts.
- Use butternut squash in place of sweet potato.
- Add crumbled goat cheese to the filling.
Sweet Potato and Kale Vegetable Wellington
Ingredients
Instructions
- Heat the oven to 400°F. Toss the sweet potato chunks with 1/2 tbsp oil, the rosemary and thyme on a rimmed baking sheet, and cover tightly with foil.
- Roast for about 45 minutes, until completely soft. Let cool. Keep the oven on for the final bake.
- Heat 1 tbsp oil in a large skillet over medium heat. Cook the onions with a pinch of salt and pepper, stirring now and then, for 12 to 15 minutes until soft and lightly browned. Add the chestnuts and cook 2 more minutes.
- Toast the bread until dark golden, drizzle with 1/2 tbsp oil and tear into small chunks. Stir into the onions with the lemon zest, then take the pan off the heat.
- Melt the butter in a skillet over medium heat. Cook the mushrooms and garlic for 8 to 10 minutes, until all the liquid has evaporated and they are soft.
- Add a squeeze of lemon juice, then blend the mushrooms and garlic in a food processor to a thick paste.
- Bring a large pot of salted water to a boil. Boil the kale for 2 minutes, add the spinach for 30 seconds, then drain well. Press out as much water as you can, because wet filling makes soggy pastry.
- Chop the greens and toss with the pine nuts, 1/2 tbsp oil, salt and pepper. In a large bowl, gently fold the greens together with the roasted sweet potato and the onion-bread mixture.
- Roll the puff pastry on a sheet of parchment into a rectangle about 12 x 16 inches. Spread the mushroom paste over the pastry.
- Spoon the filling in a thick line down the center, leaving about 3 inches of pastry bare on each side. Fold one long side over the filling, peel back the parchment, then fold over the other side so the edges overlap.
- Brush the join with the egg mixture to seal. Fold in the ends, then roll the Wellington onto a baking sheet lined with parchment, seam-side down. Brush all over with the remaining egg.
- Bake at 400°F for about 45 minutes, until puffed, deep golden and hot in the middle. Cover loosely with foil if it browns too quickly.
- Rest for 10 minutes, then slice with a serrated knife. Serve with mashed potatoes and vegetarian gravy.
Frequently Asked Questions
How do I stop a vegetable Wellington from getting soggy?
Drain and squeeze the greens well, cook the mushrooms until dry, and cool the filling before wrapping. Place it seam-side down.
Can I make a vegetable Wellington ahead of time?
Yes. Assemble it, cover, and chill for up to 24 hours. Brush with egg just before baking and add 5 to 10 minutes to the bake time.
Is this Wellington vegan?
Not as written. Use vegan butter, plant milk instead of egg wash, and check the puff pastry label (many brands are dairy-free).
