Mary Berry Roasted Vegetable Wellington Recipe

This flaky robust Mary Berry Roasted Vegetable Wellington is made with mixed peppers, courgettes, and puff pastry, and ready in 1 hour 30 minutes. Slicing through the crisp, golden crust reveals a vibrant center of tender vegetables and melted goat cheese. I find this centerpiece just as satisfying as a traditional meat roast.

Why This Classic Works

Vegetarian centerpieces often struggle with soggy bottoms or bland fillings. I learned that pre-roasting the vegetables ensures excess moisture evaporates before they touch the pastry.

The addition of goat cheese provides a tangy richness that balances the sweet roasted peppers. I was initially worried about the pastry holding up, but wrapping it tightly keeps everything contained perfectly.

Mary Berry Roasted Vegetable Wellington Ingredients

• 1 large aubergine, diced
• 2 courgettes, thickly sliced
• 2 red peppers, deseeded and chopped
• 1 large red onion, cut into wedges
• 3 tbsp olive oil
• 150g soft goat cheese, crumbled
• 1 roll (320g) ready-rolled puff pastry
• 1 egg, beaten
• 1 tsp dried mixed herbs
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Mary Berry Roasted Vegetable Wellington

1. Preheat and prep: Preheat the oven to 220°C (200°C Fan). Place the aubergine, courgettes, peppers, and onion on a large baking tray.
2. Roast the vegetables: Drizzle the vegetables with olive oil, sprinkle with mixed herbs, salt, and pepper. Roast for 25 minutes until tender, then let them cool completely.
3. Prepare the pastry: Unroll the puff pastry onto a parchment-lined baking sheet. Spoon the cooled roasted vegetables down the center, leaving a border around the edges.
4. Add the cheese: Scatter the crumbled goat cheese evenly over the roasted vegetables.
5. Seal the Wellington: Brush the pastry edges with beaten egg. Fold the sides up over the filling to enclose it completely, sealing the seam tightly.
6. Glaze and bake: Turn the parcel seam-side down. Brush the top entirely with egg wash and score lightly with a knife. Bake for 30 to 35 minutes until puffed and golden brown.

Recipe Tips

• Cool the filling: Hot vegetables will melt the raw pastry and cause a soggy bottom.
• Drain excess liquid: If your roasted vegetables release juices as they cool, drain them before filling the pastry.
• Score the top: Cutting shallow lines allows steam to escape so the pastry crisps up nicely in the oven.

What To Serve With Roasted Vegetable Wellington

Serve this robust main alongside crispy roast potatoes and steamed green beans. A rich vegetarian onion gravy also pairs beautifully with the flaky pastry.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven to crisp up the pastry. You can assemble this up to a day ahead and bake from chilled.

FAQs

Can I use shortcrust pastry instead?
Yes, shortcrust works well and provides a sturdier base. It simply will not be quite as flaky.

What other cheeses work in this?
Feta, mozzarella, or a sharp mature cheddar are great alternatives to goat cheese.

Can I freeze this Wellington?
It is best frozen unbaked. Wrap it tightly in cling film and bake straight from frozen, adding 10 to 15 minutes to the cooking time.

Why did my pastry go soggy?
This usually happens if the vegetables were too wet. Always let them cool completely before assembling.

Nutrition

• Calories: 450 kcal
• Total Fat: 28 g
• Saturated Fat: 10 g
• Cholesterol: 45 mg
• Sodium: 480 mg
• Total Carbohydrate: 38 g
• Protein: 12 g

Try More Recipes:

• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry Twice Roasted Potatoes Recipe
• Mary Berry Rhubarb Cheesecake Recipe