Roasted Vegetable Wellington (Printable)

A flavorful medley of roasted vegetables and mushroom filling wrapped in buttery puff pastry.

# Ingredient List:

→ Vegetables

01 - 1 small eggplant, diced
02 - 1 medium zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 red onion, diced
06 - 2 tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Mushroom Duxelles

09 - 9 oz cremini or button mushrooms, finely chopped
10 - 1 small shallot, minced
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
13 - 2 tablespoons unsalted butter
14 - 1 tablespoon olive oil
15 - Salt and pepper, to taste

→ Assembly

16 - 7 oz goat cheese, crumbled
17 - 18 oz all-butter puff pastry, thawed if frozen
18 - 1 egg, beaten (for egg wash)
19 - 1 tablespoon Dijon mustard
20 - 1 tablespoon chopped fresh parsley (optional)

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss eggplant, zucchini, bell peppers, and onion with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25 to 30 minutes, stirring once, until tender and lightly caramelized. Allow to cool completely.
03 - In a skillet over medium heat, melt butter with olive oil. Add shallot and garlic and sauté for 1 to 2 minutes until fragrant. Add mushrooms and thyme, cooking until mushrooms release moisture and brown, about 8 to 10 minutes. Season with salt and pepper and cool completely.
04 - On a lightly floured surface, roll puff pastry into a 12 by 16 inch rectangle.
05 - Spread Dijon mustard down the center third of the pastry. Layer the cooled mushroom duxelles evenly over the mustard, followed by the roasted vegetables. Sprinkle crumbled goat cheese and parsley if desired.
06 - Fold pastry over the filling, first one side then the other, sealing the seam and ends. Place seam-side down on a parchment-lined baking sheet and brush with beaten egg.
07 - Chill in the refrigerator for 15 minutes to help the pastry hold its shape.
08 - Bake in the preheated oven for 25 to 30 minutes until pastry is golden brown and crisp. Let rest for 10 minutes before slicing.
09 - Serve warm or at room temperature.

# Expert Tips:

01 -
  • It looks like you spent all day in the kitchen, but the techniques are surprisingly forgiving once you understand the layering
  • The combination of earthy mushrooms, caramelized vegetables, and tangy goat cheese creates a complexity that makes even confirmed meat-eaters reach for seconds
  • You can prepare it ahead and chill it, which means less stress when your guests arrive
02 -
  • Cool everything completely before assembling. I learned this the hard way when my first Wellington turned into a soggy mess. Cold fillings mean crispy pastry.
  • Don't skip the egg wash. It's the difference between a pale pastry and one that turns golden and glossy.
  • Your vegetables don't need to be perfectly uniform, but keeping them roughly the same size means they cook at the same rate.
03 -
  • If your puff pastry seems tough to work with, let it sit out for 5 to 10 minutes. Cold pastry is brittle; room temperature pastry is cooperative.
  • The secret to a non-soggy Wellington is ensuring every component is cooled completely and your oven is fully preheated. These two things will save you.
  • You can assemble this Wellington completely up to 24 hours ahead and freeze it unbaked. Bake from frozen, adding about 5 to 10 extra minutes to the baking time.

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