Christmas Veggie Wellington

christmas veggie wellington


For the filling
  • 60g/2oz basmati rice

  • pinch turmeric

  • 1 lemon, zest only

  • 1 onion, finely chopped

  • 600g/1lb 5oz brown cap mushrooms, sliced

  • 50g/2oz butter, melted

  • 1 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh tarragon

  • 1 tbsp dried cranberries

  • 2 free-range eggs, hard-boiled, chopped

  • salt and freshly ground black pepper

For the pastry
  • 250g/9oz ready-rolled puff pastry

  • 1 free-range egg, beaten

  • 1 tsp sesame seeds

  • vegetarian gravy, to serve


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Cook the rice, turmeric and lemon zest in a pan according to packet instructions, until tender. Drain well.

  3. Heat the butter in a frying pan over a medium heat, add the onion and mushroom and fry for 3-4 minutes, or until softened.

  4. Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well combined. Season, to taste, with salt and freshly ground black pepper.

  5. For the pastry, cut a 20cm x 30cm/8in x 12in rectangle from the puff pastry.

  6. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes.

  7. Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown.

  8. To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy.