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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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 - 2015-10-30 02:11:06

Must really like goat 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

I'd use mushrooms instead of asparagus which has a very strong flavor, and instead of tomato sauce I'd use a vegetable broth and worcestershire sauce to achieve a more traditional Wellington flavor.

Laura Schank - 2014-05-13 12:35:12

I've made this a number of times. It's delicious and way easier than it looks! Doesn't take long but looks like I've slaved all day. Everyone loves it.

Melanie - 2014-04-29 19:48:08

I made this and it was a hit with my "no vegetable" kids. I made it on a spur of the moment, so I used a pie crust recipe, used all the vegetable I had, and used tahini. Excellent idea.

Kim - 2014-02-12 21:03:58

I am a caterer and I make this dish a lot for parties as a side dish and acts as main course for the vegetarians in the group. It is decadent, stunning presentation and fine do-ahead, just do not brush the egg, or bake until ready to serve, it's perfection! Mushrooms would be a nice addition, but I do thing the side of red sauce is lovely. It pairs well with a nice Italian white wine like a grecco or Trebbiano

Kimmariehersom - 2014-01-20 17:22:18

Pepperidge Farm is vegan

Michelle - 2013-12-31 01:17:09

Is there such a thing as vegan puff pastry? If so...brand names?

Stephanie Hartung - 2013-12-10 04:22:51

Thought this might be a nice main veggie T-Day dish. What do you think?

Mom - 2013-11-14 03:18:47