nutritional information

Per Serving (1 slice wellington and 1/4 cup sauce):

  • Calories: 405
  • Protein: 15 g
  • Total Fat: 29 g
  • Saturated Fat: 11 g
  • Carbohydrates: 25 g
  • Cholesterol: 48 mg
  • Sodium: 657 mg
  • Fiber: 4 g
  • Sugar: 6 g

Vegetables Wellington

Vegetables Wellington Redux

Serves 8

Adorn your table with this wow-worthy dish baked in a loaf pan for a spectacular presentation.
  • 1 Tbs. olive oil
  • 1 lb. asparagus, cut into 1½-inch pieces
  • 2 medium red bell peppers, cut into thin strips
  • 1 medium onion, thinly sliced (1½ cups)
  • 1 5-oz. pkg. baby spinach leaves
  • 1 4-oz. jar prepared pesto sauce
  • 1 large egg
  • 1 17.3-oz. pkg. frozen puff pastry, thawed
  • 1 10-oz. log fresh goat cheese, softened
  • 1 16-oz. jar prepared tomato sauce, warmed

1. Heat oil in skillet over medium-high heat. Add asparagus, bell peppers, and onion, and sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach, and cook 3 to 4 minutes, or until spinach wilts. Stir in pesto. Cool.

2. Whisk egg in bowl, and set aside. Cut 15- x 10-inch piece of parchment paper, and set on work surface. Place 1 sheet puff pastry on parchment paper. Lift parchment with puff pastry, and place parchment-side-down in 9-inch loaf pan. Press pastry into pan, being careful not to let folds get caught in parchment and allowing excess parchment and pastry to hang over sides. Cut squares from second puff pastry sheet, and press onto short sides of parchment-covered pan to make dough shell. Prick bottom of puff pastry all over with fork.

3. Spread goat cheese over bottom of puff pastry. Top with asparagus mixture. Fold excess puff pastry over vegetables, and brush edges with egg.

4. Cut 91/2- x 51/2-inch piece of puff pastry from remaining sheet. Set on top of asparagus mixture, pressing to seal edges. Refrigerate 30 minutes, along with unused pastry scraps and egg.

5. Preheat oven to 425°F, and place oven rack on second-lowest level. Brush top of Wellington with egg, and poke 2 or 3 holes in top. Cut decorative leaves and stems from remaining pastry, press onto top of Wellington, and brush with egg. Use tip of small knife to score leaves and top with decorative touches.

6. Bake Wellington 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes more. Cool 15 minutes.

7. Use parchment to lift Wellington from loaf pan. Remove parchment, and transfer Wellington to flat serving plate. Slice, and serve with tomato sauce.

December 2011 p.34

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comments

Outstanding recipe! Hosted a Christmas dinner that included a couple of people that are vegetarians. I used the phyllo tip from Kelle and used 10oz garlic herb goat cheese(Darcey).The 10oz of goat cheese was not overwhelming. Made fresh pesto (so darn easy and cheaper than a jar of it,No rennet and loaded with garlic). I used chopped mushrooms and really pulverized mushrooms for more thickness. Should have made 2 because everybody wanted a piece! I was very nervous because it was the first time I've used phyllo.. Home run!! I'll make this again in a heartbeat!!

GeeCee - 2016-01-10 00:45:01

Awesome dish! I only used 5oz of garlic herb goat cheese (which was plenty) and added shiitake mushrooms. I also wanted more of a traditional gravy so I made one from vegetable stock and omitted the tomato sauce. Delicious!

Darcey - 2015-12-26 17:27:36

It's vegetarian not vegan, so the egg is fine! This is delicious and looks very fancy! We used to just gave for the holidays but it has become a semi regular dish. We do add finely chopped mushrooms. And we like to serve it with a vegetable broth and worcestershire sauce as well as the red pasta sauce.

Kelle - 2015-12-23 04:42:26

Great

Grace - 2015-12-14 17:49:28

wow the salt is very high... i would do some modifications but really looking fwd to trying this...liked all the mods in the comments too... thanks for sharing.

Jeann - 2015-12-11 03:13:04

But what can I substitute the egg?

Marina - 2015-12-10 15:30:01

Vegetarian food don't contains egg

Shikha jain - 2015-12-10 15:24:30

If only I could find wheat free phyllo dough. This looks like it would be delicious.

Diane - 2015-10-30 02:12:25

Must try

karenrohloff920@gmail.com - 2015-10-30 02:11:06

Must really like goat cheese...my wife and I hated it, I spent all that time followed all the directions and was very disappointed...but on a good note it gave me the idea to use real mozzarella and all the same veggie make it the same way and server it with tomato sauce

Eric - 2015-10-25 23:31:33

I couldn't find the puff pastry the first time I made it so I used phyllo dough. And added portobello mushrooms. Served it with both a vegetable broth /Worcester sauce as someone mentioned in the comments and a red sauce. On the side. It was Amazing! Everyone loved it. Made it a second time with the puff pastry, we liked the phyllo version better.

Kelle - 2015-02-19 03:59:05

After making this, I have to say I think it's a bit much on the goat cheese. I'd cut the amount of goat cheese in half at least, maybe down to 1/3rd the amount the recipe calls for. As other people have mentioned, I think mushrooms would be a good addition. I may also do roasted red peppers mixed in, rather than topping with a tomato sauce. A bit of parmesan and mozzerella mixed in could be good as well.

Rizu - 2014-12-27 22:56:12

what about using frozen spinach??? should I thaw the spinach or cook in and then add to the mix?

Linsey - 2014-12-06 22:22:47

I like this recipe.

paul kennedy - 2014-11-16 23:46:25

This a great recipe but I did add garlic and mushrooms and 6 oz of pesto and garlic and herb goat cheese. Although I served it with a light tomato sauce on the side next time I'll make a roasted red pepper sauce. It's presentation makes any cook a srar! A Keeper recipe I'll make again and again!

cathie - 2014-09-18 21:37:20