Ingredients

1 red onion, cut into 8 wedges

250g raw beetroot, peeled and cut into small chunks

½ butternut squash, peeled and cut into small chunks

4 fat garlic cloves, unpeeled

6 tbsp olive oil

1 tbsp picked thyme leaves, plus extra for sprinkling

1 tbsp sumac, plus extra for sprinkling

250g pouch ready-to-eat Puy lentils

180g pack whole cooked chestnuts, roughly chopped

100g kale

½ lemon, juiced

2 x 320g packs ready-rolled puff pastry suitable for vegans

2 tbsp almond milk

Instructions

Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. In a roasting tin, toss the red onion, beetroot, butternut squash, and unpeeled garlic cloves with 2 tablespoons of olive oil, the thyme leaves, sumac, and a pinch of seasoning. Roast for 45 minutes until the vegetables are tender but still hold their shape.

Step 2: Remove from the oven and stir in the Puy lentils and half of the chopped chestnuts. Squeeze the roasted garlic cloves out of their skins, reserving half for the pesto and mashing the other half into the lentil mixture. Let this filling cool completely.

Step 3: Bring a large pan of salted water to a boil. Add the kale and cook for 1 minute until wilted. Drain and rinse under cold water to cool. Squeeze out excess water, then place the kale in a food processor with the reserved garlic cloves, remaining chestnuts, lemon juice, remaining olive oil, and seasoning. Blend to a thick pesto consistency and adjust seasoning as needed.

Step 4: On a lightly floured surface, unroll the puff pastry sheets and cut each into three equal widthwise sections. Spread a third of the kale pesto along one half of each pastry strip. Divide the roasted vegetable and lentil filling between the pastry strips, mounding it on top of the pesto, leaving one edge clear to help with rolling.

Step 5: Brush the edges of the pastry with almond milk, fold over the ends, then carefully roll the pastry lengthwise to encase the filling completely. Place the rolls on a baking tray lined with parchment paper. Chill for at least one hour or cover and refrigerate overnight. For freezing, wrap well and freeze on a lined tray for up to 3 months.

Step 6: To bake, preheat the oven to 190°C (170°C fan)/gas mark 3 and line a baking tray with parchment. Brush the tops of the Wellingtons with almond milk and sprinkle with sumac. Bake chilled Wellingtons for 30 minutes or from frozen for 45 minutes until puffed, crisp, and golden.

Step 7: Remove from the oven, scatter over extra thyme and flaky sea salt, then serve warm.

Tips & Variations

Use chestnut mushrooms as a substitute for chestnuts if unavailable; sauté them before adding to the filling.

For a nut-free version, omit the almond milk and brush pastry with a little olive oil instead.

Adding a spoonful of mustard to the kale pesto offers a tangy depth of flavor.

Ensure the filling is fully cooled before wrapping to prevent the pastry from becoming soggy.

Storage

Store leftover Wellingtons covered in the refrigerator for up to 3 days. Reheat in the oven at 180°C (160°C fan) for 10–15 minutes until warmed through and crisp. You can freeze unbaked Wellingtons for up to 3 months; bake directly from frozen, increasing cooking time as noted in the instructions.

FAQs

Can I prepare these Wellingtons ahead of time?

Yes, you can prepare and assemble the Wellingtons up to one day in advance and keep them chilled until baking, or freeze them for longer storage.

Is this recipe suitable for vegans?

Absolutely. Using vegan puff pastry and almond milk keeps the dish completely plant-based and suitable for vegans.